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Crispy deep fried prawn baguette with a fennel and buttermilk slaw

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Don't forget to add 2 hrs refrigeration to the Prep Time. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Crispy deep fried prawn baguette recipe

 24 medium green Australian prawns, peeled and tails left intact
 2 cups buttermilk
 1 l vegetable oil, for deep frying
 300 g flour
 1 ½ tbsp mustard powder
 1 ½ tbsp smoked paprika
 1 ½ tbsp crushed fennel seeds
 1 ½ tbsp garlic powder
 1 tbsp baking powder
 3 large eggs, whisked
 3 small fennel, finely shaved on a mandolin
 2 tbsp finely chopped chives
 ¼ cup each of dill and chervil fronds
 1 long white baguette, cut in half lengthways
 1 baby cos, leaves separated
Buttermilk Dressing
  cup sour cream
  cup buttermilk
  cup mayonnaise
 Zest and juice of 1 lemon
To make dressing:

whisk together all the ingredients in a small bowl and refrigerate until ready to use.

Prepare the prawns:

Place the prawns and 2 cups of buttermilk into a bowl and toss to coat. Refrigerate for 2 hours.

Start cooking:

Preheat oil in a large wok or heavy based saucepan to 180℃.


Combine flour, mustard powder, smoked paprika, crushed fennel seeds, garlic powder and baking powder in a shallow bowl and season well with salt and pepper.


Working with one prawn at a time, lift out of the marinade and toss in the seasoned flour, shaking to remove excess. Then dip in eggwash and once more into the seasoned flour until well coated.


Deep fry in batches for 2-3 minutes or until golden and cooked through. Using a slotted spoon, transfer cooked prawns to a rack set over a baking tray to drain any excess oil.


Place the fennel, chives, dill and chervil in a bowl. Drizzle with buttermilk dressing and toss to combine.


Cut the baguettes lengthways and fill with cos leaves, coleslaw and crispy prawns. Slice to serve.

Serves 4.