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Crispy prawn sliders with dill pickle mayonnaise

Yields1 ServingPrep Time20 minsCook Time25 minsTotal Time45 mins

We love summer entertaining.

Crispy prawn sliders with dill pickle mayonnaise recipe

 1 cup plain flour
  cup cornflour
 1 tsp baking powder
 1 tsp caster sugar
 1 tsp sea salt
 330 ml beer
 24 medium green Australian prawns
 Vegetable oil, for deep frying
 8 inner rolls, halved
 Butter lettuce to serve
 Deli crisps and lemon to serve
Dill Pickle Mayonnaise
 ½ cup whole-egg mayonnaise

 ½ cup chopped dill pickles
 ¼ cup dill sprigs, chopped
 1 tbsp lemon juice
To make the mayonnaise:

Place all dill pickle mayonnaise ingredients in a bowl and mix to combine.

To make the prawn sliders:

Place flour, cornflour, baking powder, sugar, salt and beer in a large bowl and whisk until just combined.


Peel and devein the prawns, leaving the tails intact or remove if desired.


Heat oil in a large saucepan over a medium heat until the temperature reaches 180ºC on a deep frying thermometer.


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, lettuce and top of the roll. Serve with deli crisps and lemon.

Makes 8.