Crispy Prawns with Lemon Myrtle

Crispy Prawns with Lemon Myrtle


1 person made this

Green prawns fried in a mix of lemon myrtle and chilli. Sprinkle with a little fresh chilli and sea salt. Pile onto a plate and serve with lime wedges.

Herbie's Spices New South Wales, Australia

Makes: 24 large prawns

  • 24 large green prawns
  • 1 cup rice flour
  • 1 tablespoon Herbie's Spices Lemon Myrtle Leaf, Ground
  • 1 teaspoon Herbie's Spices Paprika Smoked, Sweet
  • pinch Herbie's Spices Chilli Powder Hot, optional
  • sea salt
  • 1/2 cup cooking oil
  • 2 fresh chillies, finely chopped
  • lime wedges for serving

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Peel and de-vein prawns, leaving tails on.
  2. Toss the prawns in a mix of rice flour, lemon myrtle, paprika, optional chilli powder and salt. Shake off excess.
  3. Heat oil in a pan over high heat. Cook prawns, a few at a time, in the hot oil for about a minute each side, or until crisp.
  4. Drain on crushed paper towels and serve.

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