Recipe for Chilli Salt Prawns


  • 2 tbs plain flour
  • 2 tbs rice flour
  • 1 tbs salt
  • 2 tsp white pepper
  • 2 tsp chili powder
  • 1 1/2 tsp Chinese five spice
  • 2L (8 cups) peanut oil
  • 18 (about 1kg) green large king prawns,
  • peeled leaving tails intact,
  • Devein
  • 6 sprigs fresh coriander
  • Lemon wedges, to serve

Cooking Directions

Combine the plain flour, rice flour, salt, white pepper, chilli powder and Chinese five spice in a bowl.

Preheat oven to 160°C. Line a baking tray with 5 layers of paper towel.

Place the oil in a large saucepan or wok. Heat to 190°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds).

Place one-quarter of prawns in the flour mixture. Toss to coat. Shake off excess.

Add to the oil and cook, stirring, for 1 minute or until golden.

Use a slotted spoon to transfer to the lined tray. Place in oven to keep warm.

Repeat, in 3 more batches, with flour mixture and remaining prawns, reheating oil between batches.

Add the coriander to the oil and cook for 10 seconds or until crisp.

Transfer to a plate lined with paper towel.

Place prawns on a serving platter. Top with coriander.

Serve with lemon wedges.

Chilli Salt Prawns Photos

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