Crispy Prawn Sliders with Fennel Slaw and Dill Pickle Mayonnaise

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  • ½ cup whole-egg mayonnaise ½ cup chopped dill pickles
  • ¼ cup dill sprigs, chopped
  • 1 tablespoon lemon juice
  • 1 cup plain flour
  • ⅓ cup cornflour
  • 1 teaspoon baking powder
  • 1 teaspoon caster sugar
  • 1 teaspoon sea salt
  • 330ml beer
  • 24 medium green Australian prawns
  • Vegetable oil, for deep frying 8 dinner rolls, halved
  • Butter lettuce to serve
  • Deli crisps and lemon to serve

To make the dill pickle mayonnaise: Place mayonnaise, pickles, dill and lemon juice into a bowl and mix to combine.

Place flour, cornflour, baking powder, sugar, salt and beer in a large bowl and whisk until just combined. Heat oil in a large saucepan over a medium heat until the temperature reaches 180C on a deep frying thermometer.

Peel and devein the prawns, leaving the tails intact or remove if desired. Dip the prawns in the batter and cook in batches for 1-2 minutes or until golden and cooked through. Drain on paper towel. Spread mayonnaise over the base of the rolls and top with cooked prawns. Serve with deli crisps and lemon.

This recipe is also available in a free print-at-home recipe book.

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