crispy prawns with lemon chilli salt

  • 500g green (raw) school prawns (shrimp)
  • rice flour, for dusting 
  • vegetable oil, for deep-frying 

lemon chilli salt

  • ¼ cup (30g) sea salt flakes 
  • 1 teaspoon chilli powder 
  • 1 tablespoon shredded lemon zest 
  • ½ teaspoon cracked black pepper 

garlic mayonnaise

  • 1 cup (300g) whole-egg mayonnaise 
  • 1 tablespoon shredded 
  • lemon zest 
  • 2 cloves garlic, crushed
  1. 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.
  2. To make garlic mayonnaise, place mayonnaise, lemon zest and garlic in a bowl and mix well to combine. Set aside.
  3. 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. 
  4. Drain on absorbent paper and toss prawns in the lemon chilli salt. Serve with the garlic mayonnaise. Serves 4–6.
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