Deep-Fried Chilli Salt Prawns - cooking recipe

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

Preparation

Make Chilli Salt: crush salt and combine well with chilli powder.
Heat oil in a wok or deep-fryer to 190\u00b0C.
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.
Lower the prawns into the oil in batches and fry for 30-60 seconds, until they change colour and begin to float.
Drain on paper towel and sprinkle with salt flakes. Serve immediately with lime wedges.
Notes: If prawns are small enough, they can be eaten shell and all.
Alternative Species: Other prawns, marron, redclaw, yabby.