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Crispy School Prawns

Recipe submitted by hungry girl

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I went through a bit of a Spanish phase recently and this was one of the dishes I learnt to cook. I was amazed to see how much people enjoyed eating them - they are so quick to make and truly delicious.

Serves 4

Ingredients

600g small green school prawns (make sure they are really small as you eat the shell and all)
2 cups flour
Freshly cracked black and white pepper
1 teaspoon paprika
Salt

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Method

Remove the heads from the prawns (this is optional, some people like to leave the heads on).
Place the flour, peppers, paprika and salt in a plastic bag (you can do this to taste).
Add the prawns in batches, sealing the bag and then shaking to coat with the flour.
Once coated place the prawns in a colander - so that the excess flour can fall off.
Heat a wok with a flavourless oil (such as sunflower) until it shimmers.
Fry prawns in small batches (if you do them all at once they will get soggy).
Serve with aioli or mayonnaise.

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Notes & Tips

Optional: you can use lots of different flavours here, cayenne pepper is lovely as is dried chilli flakes.

Recipe Rating

What do you think?

Pappa Pomodoro April 2010

Glebe Point Diner have these as a special now & then and it can't be beaten with a cold beer ;)

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Honeypot February 2010

Sounds interesting, will give them a try :)

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Michael66 June 2009

I've eaten similar in several Asian countries....... I think your on to a winner here!!

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hungry girl May 2009

Hi Jackie, yes you do leave the shells on - because they are so small the shell is quite thin and adds a lovely crunch when you eat them ... that was the bit I thought people would be nervous about, but everyone I have served them to has just loved them.

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jackicam May 2009

These sound fantastic but do you leave the shells on?

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