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.
