Salt and pepper prawns

title="Salt and pepper prawns"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salt-and-pepper-prawns.jpg" srcset="https://img.taste.com.au/I3W-FMJ8/w720-h480-cfill-q80/taste/2016/11/salt-and-pepper-prawns-13429-1.jpeg 720w, https://img.taste.com.au/BVm-KOcw/w643-h428-cfill-q90/taste/2016/11/salt-and-pepper-prawns-13429-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salt and pepper prawns"
/>

(3) Rate it

• 0:25 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Featured in
Prawn recipes, Everyday easy

Ingredients

• 1kg green king prawns, peeled, deveined, tails intact


• 1 eggwhite, lightly beaten


• 3/4 cup plain flour


• 1 tablespoon salt


• 3/4 cup cornflour


• 1 tablespoon piri piri seasoning


• oil, for deep-frying


• lime wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine prawns and eggwhite. Toss well. Cover. Refrigerate for 10 minutes.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat oven to 180°C. Sift flour, salt and cornflour together. Add seasoning.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Pour oil into a wok until it is one-third full. Heat over medium-high heat until a piece of bread browns in 15 seconds.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Drain prawns. Toss in flour mixture, shaking off any excess. Cook, in batches, for 1 to 2 minutes, or until cooked through. Keep warm in oven while cooking remaining prawns. Serve with lime wedges.
  
  
  

Notes

Piri piri seasoning is available in the spice aisle of your supermarket. Replace with 2 tablespoons ground black pepper.

• Author: Alison Adams


• Image credit: Steve Brown


• Publication: Super Food Ideas

Source: taste.com.au