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Deep fried prawn with prawn oil tartare sauce


Fried prawn:

  • 450 grams large prawns, cleaned and shelled (reserving shells)
  • 1/2 cup flour
  • 4 tablespoons corn starch
  • 2 tablespoons powdered ginger
  • Salt and pepper to taste
  • Thyme leaves (for garnish)
  • 2 litres vegetable or peanut oil (for frying)

Prawn oil:

  • 2 cups canola oil
  • 1 medium shallot chopped
  • 3 cloves garlic
  • 3 tablespoons dried chilli
  • 2 sprigs thyme
  • 85 grams prawn shells
  • Salt
  • 2 tablespoons paprika


  • 1 1/2 teaspoon (7.5 milliliters) Dijon mustard
  • 2 cloves garlic
  • 2 egg yolks
  • Salt and pepper
  • 4 tablespoons lemon juice
  • 2 teaspoons (10 milliliters) capers
  • 1 cup prawn oil


  1. Prepare prawns – remove shells except for the tails and reserve.
  2. Combine flour, corn starch, and powdered ginger in a bowl for dry dredge. Season with salt and pepper.
  3. Coat prawns in dredge and gently lay in 350˚F (180˚C) oil, for about a minute, until golden. Remove to a paper towel-lined plate to drain excess moisture. Sprinkle with salt.
  4. Transfer prawns to a serving plate and drizzle mayonnaise over top. Garnish with fresh thyme leaves.

For the prawn oil:

  1. In a sauce pot combine all ingredients, let steep for 30 minutes on low heat.
  2. Strain oil from saucepan into a jar. Place in a bowl of ice water and set aside until completely cool.

For the mayonnaise:

  1. Combine mustard, garlic, egg yolks, salt, pepper, and lemon juice in a food processor and blitz. Pour in chilled prawn oil a little at a time, and continue blitzing. Toss in capers and pulse for just a second.

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