Use this smoked salt and chili powder with a coriander lime dip not only for prawns, but also for chicken and squid.
By Tania Cusack
Be sure to cut the legs and spikey bits from the Prawns with scissors.
Smoked Salt and Pepper Prawns
- Yield: 2 1x
Description
Use this smoked salt and chili powder with a coriander lime dip not only for prawns, but also for chicken and squid.
Ingredients
Scale
- ½ kg prawns
- 4 teaspoons Smoked salt ( or another flavour)
- ½ teaspoon chilli powder ( optional)
- 1 teaspoon smoked paprika
- 6 Tablespoons rice flour
Coriander and lime Mayonnaise
- 1 egg
- ½ teaspoon dijon
- ¼ bunch coriander
- 2 tablespoons lime juice
- ½ teaspoon zest
- smoked salt and pepper
- up to 1–1/2 cups rice bran or other oil
- oil for frying- aprox 3 cups
- 1 tablespoon extra chopped coriander
Instructions
- rim the prawns
- Mix the spices and put them into a plastic zip top bag. Add the Prawns and shake. Set aside in the fridge.
- Put the egg yolk, dijon, juice and zest into a blender or processor. Blitz till combined and creamy. Slowly add the oil with the blender going until the mayonnaise is thick. If the mixture is still thin when all the oil is added add a little more.
- Season with smoked salt and pepper and a little more lime juice.
- Put the oil into a deep pot and heat to around 180C/350 F or until a piece of bread dropped into the oil sizzles.
- Add the prawns a few at a time cooking for approx 8 minutes or until starting to colour. The shell should be crispy and the inside moist. Test one.
- Drain on kitchen paper and sprinkle with a tiny bit of extra smoked salt and chopped coriander
- Category: Main, Appetizer
