Spiced prawns with coriander mayo

Add a touch of sophistication to your party with these spicy seafood treats

  • Prep:10 mins
    Cook:10 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 363
  • fat 25g
  • saturates 4g
  • carbs 20g
  • sugars 1g
  • fibre 1g
  • protein 16g
  • salt 1.22g


  • 125g white breadcrumbs
  • ½ tsp chilli powder
  • 3 tsp cumin seeds, lightly crushed
  • sprinkling crushed chillies (optional)
  • zest and juice 1 lime, plus wedges to serve
  • about 20 large prawns, shells off but tails still on
  • 2 tbsp seasoned flour
  • 1 egg, beaten
  • vegetable or groundnut oil, for frying
  • bunch coriander, roughly chopped
  • 6 tbsp mayonnaise


  1. Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off excess crumbs. Can be chilled in one layer for up to one day ahead.

  2. When ready to cook, heat a few centimetres of oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 mins, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and coriander into the mayonnaise and serve alongside.

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