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    You are in: Home / Recipes / Deep-Fried Chilli Salt Prawns Recipe
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    Deep-Fried Chilli Salt Prawns

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    diner524's Note:

    A recipe I found while searching for Australian recipes for ZWT. Found this one on the Sydney Fish Market web site. This is what was stated about the prawns/recipe: "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!" This serves 6 as an entree.

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    Units: US | Metric

    • 600 g prawns, small green school (see notes)
    • 2 cups tapioca starch
    • peanut oil, for deep-frying
    • salt, flakes to serve
    • lime wedge, to serve (or lemon wedges)

    Chilli Salt


    1. 1
      Make Chilli Salt: crush salt and combine well with chilli powder.
    2. 2
      Heat oil in a wok or deep-fryer to 190ºC.
    3. 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. 4
      Lower the prawns into the oil in batches and fry for 30-60 seconds, until they change colour and begin to float.
    5. 5
      Drain on paper towel and sprinkle with salt flakes. Serve immediately with lime wedges.
    6. 6
      Notes: If prawns are small enough, they can be eaten shell and all.
    7. 7
      Alternative Species: Other prawns, marron, redclaw, yabby.

    Ratings & Reviews:


    Nutritional Facts for Deep-Fried Chilli Salt Prawns

    Serving Size: 1 (128 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 86.2
    Calories from Fat 16
    Total Fat 1.7 g
    Saturated Fat 0.2 g
    Cholesterol 126.0 mg
    Sodium 5370.1 mg
    Total Carbohydrate 3.5 g
    Dietary Fiber 1.8 g
    Sugars 0.3 g
    Protein 14.3 g

    The following items or measurements are not included:

    tapioca starch

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