Crispy Prawns With Lemon Myrtle |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Rice flour gives this a nice crunch. Backhousia citriodora (common names lemon myrtle, lemon scented myrtle, lemon scented ironwood) is a flowering plant in the family Myrtaceae. From subtropical rainforests of central and south-eastern Queensland, Australia, with a natural distribution from Mackay to Brisbane. Other common names are sweet verbena tree, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia. Ingredients:
24 large prawns, peeled, deveined with tails on |
1 cup rice flour |
1 tablespoon ground lemon myrtle or 1 tablespoon ground lemon verbena |
1 teaspoon smoked paprika or 1 teaspoon dried chipotle powder |
1 pinch chili powder |
salt |
peanut oil |
red pepper flakes |
lime slice |
Directions:
1. Heat 1 inch of oil in a frying pan.
2. Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
3. Fry shrimp over heat heat 1 minute per side.
4. Drain on paper towel.
5. Sprinkle with red pepper flakes, salt and a slice of lime.
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