Tom yum school prawns

Tom yum school prawns

By
From
Huxtabook
Serves
4 as a snack or starter
Photographer
Chris Middleton

School prawns — little bite-sized prawns — are best fried and eaten whole. They are caught wild in many parts of Australia, but are mostly sold frozen. They have a short shelf life and are best cooked the day they are thawed. Here they are tossed in a flour mixture seasoned with the flavours of Thai tom yum soup.

Ingredients

Quantity Ingredient
1 litre vegetable oil, for deep-frying
150g plain flour
1 1/2 tablespoons lemongrass powder
1 1/2 tablespoons kaffir lime leaf powder
1 tablespoon chilli powder
1 tablespoon galangal powder
2 teaspoons garlic powder
500g school prawns

Method

  1. In a medium-sized saucepan, heat the oil to 180°C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready
  2. Mix the flour with the spice powders. Toss the prawns in the flour mixture, then place in a sieve and shake off the excess flour.
  3. Gently lower the prawns into the hot oil and cook for 90 seconds, or until crisp. Remove using a slotted spoon and drain on paper towel.
  4. Season with sea salt and serve immediately, with beer!
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
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restaurant
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