INGREDIENTS
600g small green school prawns (see notes)
2 cups tapioca starch
Vegetable oil, for deep-frying
Salt flakes, to serve
Lime wedges, to serve
METHOD
Make Chilli Salt: crush salt and combine well with chilli powder.
Heat oil in a wok or deep-fryer to 180ºC.
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.
Deep-fry the prawns, in batches, 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.
