Prawns

May 14, 2006

Even since I first tasted real prawns I've had an addiction to them. I say real prawns because my first exposure to shrimps and prawns were the tiny pink things that came in cans, were planted on a bed of shredded iceberg lettuce, drenched in Thousnd Island dressing and sprinkled with chives or parsley. They were OK to my then undiscerning palate until I tasted large, freshly cooked prawns.

If there are prawns on a menu, they have my name on them though I prefer them with a simple well-dressed salad rather than with a clug of risotto as is frequently encountered on Melbourne menus. And if they're tossed in the pan with garlic, so much the better.

This recipe popped into my email box this morning, courtesy of the Sydney Fish Market who say prawns are very reasonably priced at the moment. I'll be trying this dish soon.

Chilli Salt Prawns
Serves: 4 – 6 as a starter

500g small green school prawns
Light olive oil or peanut oil for frying
Chilli salt
3 large dried chillies
3 teaspoons sea salt
1 teaspoon black peppercorns
50g rice flour
Extra salt
NB: unused chilli salt can be stored in an airtight container.

Dry roast the chillies, salt and peppercorns over a gentle heat until fragrant and slightly coloured, cool then grind to a fine powder. Mix the spices with the rice flour.

Heat the 10 – 15cm of oil in wok or high-sided pan to 180ºc. Dust the prawns with the flour mix place in a fine sieve and shake off the excess flour.

Lower the prawns into the oil in batches and fry until the prawns change colour and begin to float.
Drain on paper towel and season with sea salt. Serve immediately with lime wedges or mayonnaise.

Recipe by FISHline, Sydney Fish Market. Chilli Salt recipe adapted from Spice by Christine Manfield

Gotta have more prawns? Here are more prawn recipes:

Want to learn more about prawns? Here's a prawnography from the Sydney FIsh Market

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