In a large mixing bowl dust the school prawns in semolina. Removing as much of the excess semolina as possible transfer the prawns to the deep fryer and fry for 2-3 minutes or until crunchy and cooked through. Remove the prawns from the fryer and transfer to a large mixing bowl and season with salt.
To make the smokey aioli, combine the aioli and smoky paprika in a small mixing bowl and mix thoroughly using a spoon, season to taste using some extra lime juice and salt.
Thinly slice the chilli and spring onions and pick the coriander leaves.
Arrange the school prawns onto a plate and serve topped with thinly sliced chilli, spring onions, coriander leaves and crispy shallots along with the smoky aioli and lime cheeks.