April 2014

Potato Wrapped Deep Fried Prawns

Show: Cook Like A Chef 3   Chef: Ned Bell   Category: Appetizer

Ease of Cooking: Easy  
Yields: 4 Servings  


16 large prawns
4 Yukon gold potatoes
salt and pepper
vegetable oil for frying

Dipping Sauce
1 cup mayonnaise
2 green onions
1 tablespoon capers (15 grams)
2 tablespoons lemon juice (30 millilitres


Preheat the oil to 360 degrees.

Chop the green onions and the capers finely. Mix them into the mayonnaise and add the lemon juice to taste. Set aside in a small bowl.

Peel the potatoes and then shred them into fine pieces on a Japanese mandolin or grate them on the fine side of a grater.

Season the prawns with salt and pepper and then wrap each one in enough potato to cover it but so that you can still see the form of the prawn.

Squeeze gently so that the potato holds together. Lower the prawns gently into the oil and fry until the potato wrapping is golden.

Lift the prawns out of the oil with a slotted spoon or a spider and drain in paper towel for a moment.

Season with coarse salt and serve immediately with the dipping sauce.

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