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!
600g small green school prawns (see notes)
2 cups tapioca starch
Vegetable 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 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.
If prawns are small enough, they can be eaten shell and all.
Other Prawns, Marron, Redclaw, Yabby.