Crispy Prawns With Lemon Myrtle - cooking recipe

Ingredients

24 large prawns, peeled, deveined with tails on
1 cup rice flour
1 tablespoon ground lemon myrtle or 1 tablespoon ground lemon verbena
1 teaspoon smoked paprika or 1 teaspoon dried chipotle powder
1 pinch chili powder
salt
peanut oil
red pepper flakes
lime slice

Preparation

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.