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. ---------------------------------------------------------------------------
Nutrition
Ingredients
