Holiday prawns with tomayonnaise

A pile of the local fishos finest

Anyone who knows me knows I love prawns.

I know people who do not like prawns. I know people, like actually know people, who will not eat prawns because they believe them to be bottom feeders and live on a diet of shit and decaying whatever lays in front of them. Fact or fiction, this actually heightens my penchant for these humble crustaceans. I have nothing but respect for a creature that can live on a diet of shit and turn that diet into such a delectable little treat. I have a lot of respect for you, Mr. prawn. A lot of respect.
Point of the story; Any coastal weekender or holiday I participate in is going to include a prawn dish. A holiday prawn dish, if you will. A big fat plate of delicious, prawny goodness.

Here is one such guise of the holiday prawn cook-up served with a little thing we call tomayonnaise.

Tomayonnaise, in case you were wondering, is a condiment that my children are convinced they created many years ago. Its initial make up, and title ingredients, were simply tomato sauce (ketchup) and mayonnaise. They like a little hot sauce and pepper in it these days, but the gist is still the same.

Seba made these holiday prawns. He was pretty happy with his efforts


(serves 4)

1 kg headless fresh prawns, peeled and deveined
1 cup plain flour
2 eggs whisked with 1 cup milk (any type of milk. Cow milk. Nut milk. Maybe not human milk). This is your egg wash
2 cups fine bread crumbs. Fine for this because I’m not that fussed on a chunky crumb ie. Panko, taking away from my prawn loving experience right now
1 cup vegetable oil
1 lemon, quartered, to serve
Tomayonnaise, to serve (recipe follows)

Set up a dredging station. You will need a bowl with the flour, a bowl with the egg wash and a bowl with the breadcrumbs.
Now coat your prawns in flour, then toss them through the egg wash and then coat them in the breadcrumbs. Repeat until all of your prawns are done.
Set aside on a plate or platter or just leave them on the bench if that’s how you roll.
Heat oil in a large pan over medium heat.
Once oil is hot, and only once it is hot (you do want your prawns sucking up all of the oil and turning to shit now do you?), start frying the prawns in batches of how ever many will fit comfortably in your pan. They should only need 1 ½ – 2 minutes per side.
Once cooked drain prawns on some paper towel and continue frying until they are all done.
Season with a flick of salt and even a little parsley if you have some.
Serve with lemon and tomayonnaise.
Enjoy your holiday.


1 cup good mayonnaise
3 tablespoons tomato sauce (ketchup)
1 tablespoon hot sauce
½ teaspoon ground black pepper
A pinch of salt

Combine all ingredient in a bowl and mix thoroughly.
Now you are done.

4 responses to “Holiday prawns with tomayonnaise”

  1. I’ve created a prawn linguine, the taste of which defies description … recipe as follows:

    1 .. A large white rum
    2 .. a glass
    2 .. Bundy lemonade

    Drink same then start cooking.

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