Deep-Fried Chilli Salt Prawns

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.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 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

• 1⁄4 cup salt, flakes
• 1⁄4 cup chili powder

Directions

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