- 600g small green school Prawns (see notes)
- 2 cups tapioca starch
- Peanut oil, for deep-frying
- Salt flakes, to serve
- Lime wedges, to serve
- ¼ cup salt flakes
- ¼ cup chilli powder
Make Chilli Salt: crush salt and combine well with chilli powder.
Heat oil in a wok or deep-fryer to 190ºC.
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.
Lower the Prawns into the oil in batches and fry for 30 seconds to 1 minute, until they change colour and begin to float.
Drain on paper towel and sprinkle with salt flakes. Serve immediately with lime wedges.