Crispy Dill and Garlic Prawns/Shrimp

A Donna Hay recipe I cut out of the Sunday newspaper.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  kg  prawns, peeled keep tails on
• 4  garlic cloves, crushed
• 2  tablespoons  chopped dill
•  sea  salt and black pepper
•  rice flour, for dusting
•  vegetable oil, for deep-frying
• 1  cup flat leaf parsley
•  lemon wedge, to serve

Directions

1. Place prawns, garlic, dill, salt and pepper in bowl and toss.
2. Allow to stand 10 minutes.
3. Dust prawns in rice flour.
4. Heat oil in large saucepan until hot.
5. Deep-fry prawns in batches for 2-3 minutes until crisp.
6. Drain on absorbent paper.
7. Depp fry parsley leaves. Drain.
8. Arrange prawns on serving plate, top with parsley. Serve with lemon wedges.