Prawn Cones with Lemon Pepper Aioli

Crispy golden prawn cones are just made for sharing, and a great alternative to the classic spring roll or fried dumpling. Serve as finger food or as a starter, on its own or with simple side of slaw like in this recipe.

Prawn Cones with Lemon Pepper Aioli
  • 45 min
    Prep: 30 m / Cook: 15 m
  • 10 serves
  • easy


  • Pacific West Street Food Hand Rolled Prawn Cones (allow for 4-6 per serve) 40-60
  • 1/2 Red cabbage, finely shredded
  • Fennel bulbs, finely sliced 3 x
  • Apples, skin on and thinly sliced 2 x
  • Juice of half a lemon
  • Olive oil 50 ml
  • Lemon juice extra
  • Lemons, zested 2 x
  • Black pepper, cracked 7 g
  • HELLMANN'S Real Aioli Gluten Free 2.35kg 850 g
  • Lemon wedges, to serve


Prawn Cones

  • Deep fry the Hand Rolled Prawn Cones until golden brown. Drain and set aside.


  • Combine cabbage, fennel, and apples in a large bowl.
  • Squeeze over juice from half a lemon. Drizzle with olive oil.
  • Season and toss gently to combine.

Lemon Pepper Aioli

  • Combine remaining lemon juice, lemon zest, and black pepper with HELLMANN'S Real Aioli.
  • Taste and adjust with extra lemon juice and black pepper, if needed.

To Serve

  • Plate the fried prawn cones with slaw and aioli on the side, and extra lemon wedges.

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