#prawnchips

Tiny little school prawns, small enough to eat head and all. Is a great appetiser or snack with excellent crispy shell and tender inside.

Ingredients

800g school prawns

1 cup corn flour

1 teaspoon salt

1 teaspoon pepper

1L canola oil for frying

¼ teaspoon minced garlic

1 Birdseye chilli minced

juice of half a lemon

salt and pepper

Method

To make the lemon chilli garlic salt pepper dip, place the salt, garlic and chilli in a bowl and mix together. Add the lemon juice and pepper and mix well to combine. Set aside.

Toss the prawns in the corn flour to coat. Heat the oil in a large saucepan over medium heat until hot. Cook the prawns, in batches, for 3–4 minutes or until crispy.

Drain on absorbent paper and sprinkle over pinch of salt and pepper. Serve with the lemon chilli garlic salt and pepper dipping sauce. Serves 4–6.