#schoolprawns

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.

I’ve been turning out alot of prawn dishes lately as they have been the quickest dish to cook with my busy schedule and here’s one to add to your books.

Prawns play a starring role in many of our favourite summer dishes and are available all year round, from serving them simple with zesty marinade to adding them to salads, noodles or pastas; prawns are wonderfully easy and versatile.

I am going to share a recipe that is an adaptation similar to my lovely mum’s dish. This salad base has a twist to the nam jim - it hits all the right notes of sweet, sour and salty with a high punchy kick of heat! In my opinion the dressing, which is the base of the salad plays the most important factor of this dish and also its fresh crisp crunch in each vegetable.

A trip to my local shops resulted in a bag full of wonderful produce and fresh school prawns. I knew right then what I was cooking up that afternoon; it had me heading into memory lane eating this dish on a hot summer days as a little girl.