Deep-Fried Chilli Salt Prawns

• 600 g prawns, small green school (see notes)
• 2 cups tapioca starch
• peanut oil, for deep-frying
• salt, flakes to serve
• lime wedge, to serve (or lemon wedges)
• Chilli Salt
• 1/4 cup salt, flakes
• 1/4 cup chili powder

1. Make Chilli Salt: crush salt and combine well with chilli powder.
2. Heat oil in a wok or deep-fryer to 190u0b0C.
3. Combine tapioca starch and Chilli Salt in a plastic bag. Add prawns and shake to coat well. Tip into a fine sieve and shake off the excess mixture.
4. Lower the prawns into the oil in batches and fry for 30-60 seconds, until they change colour and begin to float.
5. Drain on paper towel and sprinkle with salt flakes. Serve immediately with lime wedges.
6. Notes: If prawns are small enough, they can be eaten shell and all.
7. Alternative Species: Other prawns, marron, redclaw, yabby.

prawns, tapioca starch, peanut oil, salt, lime, chilli salt, salt, chili powder

Taken from www.food.com/recipe/deep-fried-chilli-salt-prawns-482804 (may not work)