Crispy Prawns With Lemon Myrtle

"Rice flour gives this a nice crunch. Backhousia citriodora (common names lemon myrtle, lemon scented myrtle, lemon scented ironwood) is a flowering plant in the family Myrtaceae. From subtropical rainforests of central and south-eastern Queensland, Australia, with a natural distribution from Mackay to Brisbane. Other common names are sweet verbena tree, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia."
 
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photo by breezermom photo by breezermom
photo by breezermom
Ready In:
30mins
Ingredients:
9
Serves:
6
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ingredients

  • 24 large prawns, peeled, deveined with tails on
  • 1 cup rice flour
  • 1 tablespoon ground lemon myrtle or 1 tablespoon ground lemon verbena
  • 1 teaspoon smoked paprika or 1 teaspoon dried chipotle powder
  • 1 pinch chili powder
  • salt
  • peanut oil
  • red pepper flakes
  • lime slice
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directions

  • Heat 1 inch of oil in a frying pan.
  • Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
  • Fry shrimp over heat heat 1 minute per side.
  • Drain on paper towel.
  • Sprinkle with red pepper flakes, salt and a slice of lime.

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Reviews

  1. These are very good! The combination of the lemon myrtle, chili powder, and paprika are wonderful. I added a bit of lemon pepper as well. Really enjoyed these today for lunch. Thanks for sharing! Made for ZWT8.
     
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