Deep-Fried Chilli Salt Prawns |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Found this one on the Sydney Fish Market web site. This is what was stated about the prawns/recipe: Tiny little school prawns, small enough to eat head and all, are in season from about October – March … which is the best time to make this moreish dish. Add more chilli if you feel like a little more heat. This serves 6 as an entree. Ingredients:
600 g prawns, small green school (see notes) |
2 cups tapioca starch |
peanut oil, for deep-frying |
salt, flakes to serve |
lime wedge, to serve (or lemon wedges) |
1/4 cup salt, flakes |
1/4 cup chili powder |
Directions:
1. Make Chilli Salt: crush salt and combine well with chilli powder.
2. Heat oil in a wok or deep-fryer to 190ºC.
3. Combine tapioca starch and Chilli Salt in a plastic bag. Add prawns and shake to coat well. Tip into a fine sieve and shake off the excess mixture.
4. Lower the prawns into the oil in batches and fry for 30-60 seconds, until they change colour and begin to float.
5. Drain on paper towel and sprinkle with salt flakes. Serve immediately with lime wedges.
6. Notes: If prawns are small enough, they can be eaten shell and all.
7. Alternative Species: Other prawns, marron, redclaw, yabby.
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