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 

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.