Deep-Fried Chilli Salt School Prawns

Recipes | Deep-Frying Serves 6 as an entrée Deep-Fried Chilli Salt School Prawns

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!

Ingredients:

600g small green school prawns (see notes)
2 cups tapioca starch
Vegetable 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 180ºC.

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.

Deep-fry the prawns, in batches, for 30-60 seconds, until they change colour and begin to float.

Drain on paper towel and sprinkle with salt flakes. Serve immediately with lime wedges.
 

Notes:

If prawns are small enough, they can be eaten shell and all.

Alternative species:

Other Prawns, Marron, Redclaw, Yabby.

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