Deep-Fried Chilli Salt School Prawns

Serves 6 as an entrée

600g small green school Prawns

2 cups tapioca starch

Peanut oil, for deep-frying

Salt flakes, to serve

Lime wedges, to serve

Chilli Salt

1⁄4 cup salt flakes

1⁄4 cup chilli powder

1 Make Chilli Salt: crush salt and combine well with chilli powder.

2 Heat oil in a wok or deep-fryer to 190ºC.

3 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.

4 Lower the Prawns into the oil in batches and fry for 30 seconds to 1 minute, until they change colour and begin to float.

5 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.

Visit the FISHline pages at www.sydneyfishmarket.com.au for more great seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions.  FISHline is Sydney Fish Market’s free consumer advisory service.