| Servings | minutes |
Ingredients
- 500 grams Green School Prawns raw, shrimp
- Rice Flour for dusting
- Vegetable Oil for deep-frying
Lemon Chilli Salt
- ¼ cup Sea Salt Flakes 30g
- 1 teaspoon Chilli Powder
- 1 tablespoon Lemon Zest shredded
- ½ teaspoon Black Pepper
Garlic Mayonnaise
- 1 cup Whole-Egg Mayonnaise 300g
- 1 tablespoon Lemon Zest shredded
- 2 cloves Garlic Cloves crushed
Ingredients
Lemon Chilli Salt
Garlic Mayonnaise
| |
Instructions
- To make the lemon chilli salt, place the salt and chilli in a bowl and rub together with your fingers until fine. Add the lemon zest and pepper and mix well to combine. Set aside.
- To make garlic mayonnaise, place mayonnaise, lemon zest and garlic in a bowl and mix well to combine. Set aside.
- Toss the prawns in the rice flour to coat.
- Heat the oil in a large saucepan over medium heat until hot. Cook the prawns, in batches, for 3–4 minutes or until crispy. Drain on absorbent paper and toss prawns in the lemon chilli salt. Serve with the garlic mayonnaise. Serves 4–6.
Share this Recipe