serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Over the summer months on the south coast, the many inlets and waterways come alive at night with schools of small prawns. An hour spent with a net, waterproof torch and a bucket can score you a generous feed.
Ingredients
Chilli and rosemary salt
- 2 tsp salt
- 1 tsp chilli flakes
- 1 tsp rosemary leaves, finely chopped
Prawns
- 1 L vegetable oil
- 500 g raw school prawns
- 100 g cornflour
To serve
- 1 lemon, cut into wedges
Instructions
Combine the chilli, salt and rosemary together in a bowl and mix to combine.
Fill a large deep saucepan about one-third full with the oil and heat the oil to 180˚C.
Lay the prawns onto a tea towel and pat them dry to remove any excess moisture. You’ll need to fry the prawns in a few batches, so add the first batch to the cornflour, give them a toss to coat and then shake off any excess. Fry the prawns for 1-2 minutes, they should be golden and crispy. Remove the prawns from the fryer and drain the excess oil off by laying them on some paper towel. Repeat with the remaining prawns.
To finish, season the prawns with the chilli salt and squeeze the lemon wedges over the whole lot.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Louise Page. Creative concept by Belinda So.
Paul West is the host of , 6pm weeknights on SBS and on . For more recipes from Paul, click .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Over the summer months on the south coast, the many inlets and waterways come alive at night with schools of small prawns. An hour spent with a net, waterproof torch and a bucket can score you a generous feed.
