1/1 Photo of 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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- 1Heat 1 inch of oil in a frying pan.
- 2Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
- 3Fry shrimp over heat heat 1 minute per side.
- 4Drain on paper towel.
- 5Sprinkle with red pepper flakes, salt and a slice of lime.
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Nutritional Facts for Crispy Prawns With Lemon Myrtle
Serving Size: 1 (65 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 117.4
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.1 g
- Cholesterol 30.2 mg
- Sodium 153.1 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 1.1 g
- Sugars 0.1 g
- Protein 5.0 g
The following items or measurements are not included:
ground lemon myrtle