Salt & Chilli Prawns

http://www.sbs.com.au/food/recipe/1621/Salt_and_pepper_tiger_prawns

Ingredients

6 jumbo prawns, trim tip of the head & legs (optional)
2 cups corn flour or potato starch
500 ml vegetable oil
2 teaspoon freshly ground pepper
2 teaspoon salt
1 teaspoon five spice powder
1 teaspoon sugar
1 tablespoon finely diced red Asian shallot
1 tablespoon finely diced garlic
4 spring onions, sliced into 4 cm pieces
2 chilli, sliced
1 lime, quartered

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Preparation

Dry roast the salt, pepper & five spice pepper in a pan. Remove, allow to cool, combine with sugar and mix well. Set aside.

In a deep fry pan or wok, bring oil to 180°C.

Dust the prawns with flour and fry 2 prawns at a time to keep the oil at a constant high heat. Remove the prawns and place on kitchen paper to absorb the oil. Repeat with remaining prawns.

Bring a fry pan to medium heat, add oil, red shallots, garlic, chilli and spring onion and cook until fragrant. Now add prawns, tossing as you sprinkle the salt, pepper and five spice mix, making sure you coat the prawns well.

Remove the prawns and serve with lime.

Ingredients

·         4 tbsp cornflour

·         2 tbsp sea salt

·         2 tsp freshly ground white (or black) pepper

·         20 large raw prawns, peeled and deveined, tails intact (if preferred)

·         1 litres mild flavoured oil, such as sunflower, for deep-frying

·         1 red chilli, deseeded and sliced

·         lemon wedges, to serve

Method

2. Add the rest of the ingredients. Toss to combine and let sit for 5 minutes before serving.

3. Combine the cornflour, salt and pepper in a medium bowl.

4. Add the prawns and toss to dust with the seasoned cornflour mixture. Shake off the excess and set aside on a tray. (Don’t leave them sitting for too long like this or they will get soggy and won’t be as crunchy and delicious as they should be.)

5. Heat the oil in a wok to 190C, or until a cube of bread dropped in browns in less than 1 minute.

6. Fry the prawns in batches, trying not to crowd the wok, for around 2 minutes until they are just opaque. Remove with a slotted spoon and drain on kitchen paper.

7. Once the prawns are all cooked, deep-fry the sliced chilli in the oil for 1-2 minutes. Remove with a slotted spoon and drain on kitchen paper.

8. Arrange the prawns on a warm serving platter, top with fried chilli and serve with tomato salad and lemon wedges on the side. 

I would probably fry a little Garlic, Spring Onion & Chilli also in the Wok for flavour