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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.