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.
INGREDIENTS
Nutrition- 24large prawns, peeled, deveined with tails on
- 1cup rice flour
- 1tablespoon ground lemon myrtle or 1 tablespoon ground lemon verbena
- 1teaspoon smoked paprika or 1 teaspoon dried chipotle powder
- 1pinch chili powder
- peanut oil
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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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