NUTTY & SPICY TIGER PRAWN LOLLIPOPS

A Mediterranean Treat That Brings the Party to Your Mouth

This tiger prawn lollipops are a feast for the senses, combining texture, spice, and show-stopping presentation. Served on skewers like real lollipops, they’re perfect finger food for parties, aperitivi, or as a refined starter to an indulgent dinner. The surprise? A warm, spicy sausage-based dip on the side, turning each bite into a bold surf-and-turf experience.

The crispy almond and pistachio coating gives these prawn lollipops a unique crunch and a slightly sweet nuttiness, beautifully contrasting the succulence of the prawns. It’s a Mediterranean twist on the classic, packed with color, character, and contrast.

Ideal for seafood lovers looking to impress without overcomplicating the process.

Despite being fried, these prawn lollipops hold a good nutritional profile when enjoyed in moderation. Tiger prawns are low in fat and rich in lean protein, while the nuts provide healthy fats and antioxidants.

Pistachios are known to help regulate cholesterol, while almonds bring a dose of vitamin E and magnesium. The combination of protein and fat ensures satiating power, making this dish both gourmet and functional—especially when paired with a balanced side like a fennel or citrus salad.

A little history

Though this specific recipe is a modern culinary invention, it draws inspiration from two deep-rooted Mediterranean traditions: crustacean-based appetizers and the use of nuts in savory coatings. In Sicilian and Calabrian cuisine, seafood is often paired with almonds or pistachios for added crunch and richness.

The idea of turning prawns into ‘lollipops’ reflects contemporary Italian food trends, where traditional flavors meet creative plating—especially in festive or gourmet contexts. As for the spicy sausage dip, it nods to the Calabrian love for heat and cured meats, making it a playful but authentic fusion.

These tiger prawn lollipops are a celebration of contrasts: sea and land, soft and crunchy, sweet and spicy. A true Mediterranean showstopper, ready to surprise and delight.

The recipe step by step

The ingredients

• 8 tiger prawns

• 120g | 4.2oz egg yolk

• Egg white

• 20g | 0.7oz pistachio flour

• 60g | 2.1oz almond flakes

• 20ml | 0.70fl oz white wine

• 35g | 1.2oz sugar

• 40g | 1.4oz ‘nduja sausage

• 1L | 35.20fl oz sunflower oil

• Potato starch

• Sea salt

1. Peel the prawns by removing the heads, the shell and deveining the tails

2. Separate the yolks from the egg white, beat the whites just to smooth it out, without whipping it, and set aside

3. Stick a skewer half way through each prawn and dust the prawns with potato starch on both sides

4. One at a time, dip them thoroughly in egg white, then roll them into the pistachio flour

5. Dip them thoroughly again in egg white, and lastly coat them well with almond flakes

6. Mix the yolks and add the white wine and the sugar little by little while whisking gently

7. Bain-marie the eggy mix for 3 minutes, stirring consistently

8. Add the ‘nduja sausage and stir thoroughly, before seasoning with a pinch of sea salt as necessary

9. Bring the sunflower oil to frying temperature with the help of a skewer or of a food thermometer, and fry your prawn lollipops for 3 minutes each or until golden-brown

10. Dab on kitchen paper and lightly salt them while still hot

11. Always serve them with their scrumptious ‘nduja sauce…and enjoy! 😋