Nepenthe

 

Deep-Fried Chilli Salt School Prawns

Serves Serves 6 as an entrée
Recipe from

Sue Tweddell

Goes well with

- Sauvignon Blanc

- Petraea Sauvignon Blanc

Ingredients

- 600g small green school Prawns (see notes)
- 2 cups tapioca starch
- Peanut oil, for deep-frying
- Salt flakes, to serve
- Lime wedges, to serve

Chilli Salt
- ¼ cup salt flakes
- ¼ cup chilli powder

Method

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.

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