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Tempura king prawns with patatas bravas and aioli dip


This Spanish-inspired recipe combines juicy king prawns, flavoursome potatoes and garlicky aioli for a summer dish that’s sure to impress

king prawns

Tempura king prawns with patatas bravas and aioli dip

Serves 5

Preparation time: 40 minutes
Cooking time: 20 minutes


For the tempura king prawns:


25g corn starch

50g plain flour

2g salt

75ml water

10 king prawns (preferably shelled, leaving the tail, and deveined)



1. Mix the corn starch, flour, salt and water into a batter until the flour is mixed in thoroughly with no lumps.

2. Dip the prawns in the batter and deep-fry until golden brown and cooked through.

3. Leave to drain on kitchen paper.



For the aioli:


125ml mayonnaise

10g garlic, finely chopped

Juice of 1 lemon

1g salt



1. Mix the garlic, lemon juice and salt.

2. Add to the mayonnaise and mix thoroughly.



For the patatas bravas:


75g onion, finely chopped

10g garlic, finely chopped

45ml extra virgin olive oil

10g Spanish sweet paprika

50g plum tomatoes, finely chopped

250g baking potatoes, diced into 1-inch pieces

A few sprigs of coriander, finely chopped

2g salt

2g white pepper



1. Sauté the onions and garlic in 15ml of olive oil until translucent.

2. Add the paprika, cook for a minute and then add the tomato and simmer for 5 minutes. Leave aside.

3. Meanwhile, in a separate pan, shallow-fry the diced potatoes until golden brown and leave to drain on kitchen paper.

4. When ready to serve the dish, heat up the sauce and add the golden fried potatoes, chopped coriander and seasoning.

5. Ensure the potatoes are well coated with the sauce.


To serve

1. Spoon the patatas bravas onto a plate.

2. Add 2 prawns per plate.

3. Garnish with the aioli and some baby herbs/coriander leaves/rocket leaves.