Crispy fried prawns and calamari

Make an impression over aperitivo hour with this ultra-easy seafood snack. The deep-fried bites are incredibly more-ish, so be sure to pass the bowl around or you’re likely to gobble the whole lot!



  • 8 uncooked tiger or banana prawns
  • 500 g uncooked school prawns
  • 2clean calamari tubes, cut into 3 cm squares
  • 1 cup(150 g) plain flour
  • sunflower oil, for deep-frying
  • salt flakes and freshly ground white pepper
  • lemon wedges, to serve


  1. Remove the heads from the tiger or banana prawns. Keep them in the freezer to use for a fish reduction. Discard the heads and antennas from the school prawns.
  2. Coat the prawns and calamari in flour, then shake off the excess. Half fill a large heavy-based frying pan with olive oil and heat over medium–high heat to 180ºC or until a cube of bread browns in 15 seconds. Start by frying the tiger or banana prawns, turning them over to ensure even cooking. Once golden brown and crunchy, lift them out with a slotted spoon and drain on a plate lined with paper towel. Continue cooking the school prawns and calamari squares until crispy. This should take about 2–3 minutes. If your pan is not very big, you may need to cook in smaller batches.
  3. Arrange the golden seafood on a platter and season with salt and pepper. Serve piping hot with lemon wedges.


  • Baby zucchini (courgettes) cut into strips make a beautiful green addition to this scrumptious dish.

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.