If using jarred piquanté or peppadew peppers, drain them and pat lightly with paper towel. Roughly chop the peppers. Place chopped peppers, mayonnaise, Greek yogurt, honey, lemon juice, smoked paprika, salt, and black pepper in a small blender or food processor. Blend until very smooth, scraping down sides as needed (about 20–30 seconds). Taste and adjust seasoning: add up to 1/2 tsp more honey for sweetness or 1/2 tsp lemon juice for brightness. Transfer sauce to a bowl, cover, and refrigerate while you prepare the prawns. Makes about 3/4 cup.

Prawns and Coating

Prep the prawns

Pat the prawns very dry with paper towels. If any prawns have a visible black vein, remove it. Place prawns in a mixing bowl and season with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder; toss to coat evenly. Let sit 5 minutes while you set up the coating station.

Set up coating station

In a shallow bowl or plate, combine the all-purpose flour and cornstarch and mix. In a second shallow bowl, whisk the 2 eggs with 3 tbsp cold water until smooth to make an egg wash. In a third shallow bowl, spread the panko breadcrumbs in an even layer.

Coat the prawns

Working in batches of 6 or fewer to avoid sticking, dredge each prawn first in the flour-cornstarch mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko breadcrumbs to fully coat. Place coated prawns on a rack or sheet pan; let rest 5 minutes to help the coating adhere. Repeat with remaining prawns.

Fry the prawns

Pour 1 cup vegetable oil into a large sauté pan so it reaches about 1/4 to 1/3 inch deep. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small piece of breadcrumb sizzles immediately on contact. Fry prawns in a single layer without crowding, about 2 to 2 1/2 minutes per side, until golden brown and opaque through the center (internal temp ~145°F / 63°C). Use tongs to turn once. Transfer cooked prawns to a wire rack set over a sheet pan or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if needed while you finish the rest.

Finish and serve

Arrange prawns on a serving platter, spoon or drizzle the piquanté pepper sauce alongside or over the prawns as desired (reserve a little sauce for dipping). Sprinkle chopped parsley over the prawns and serve with lemon wedges on the side. Serve immediately to preserve crispness.

Garnish / Serve

If serving family-style, place the sauce in a small bowl for dipping and provide lemon wedges. Recommend 3–4 prawns per person as an appetizer; for a main course, plan on 6–8 prawns per person.