Go Back

Smoked Salt and Pepper Prawns

These crunchy salt and pepper prawns can be eaten shell and all. Cut the legs and spikey bits from the Prawns with scissors.
5 from 1 vote
Cook Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • 500 gm prawns
  • 4 teaspoons Smoked salt or another flavour
  • 1/2 teaspoon chilli powder optional
  • 1 teaspoon smoked paprika
  • 6 Tablespoons rice flour

Coriander and lime Mayonnaise

  • 1 whole Egg
  • 1/2 teaspoon dijon
  • 1/4 bunch coriander
  • 40 ml lime juice 2 tablespoons
  • 1/2 teaspoon zest
  • 5 gm pepper
  • 375 ml rice bran or other oil
  • 1/4 tsp Smoked salt
  • 1 tablespoon coriander extra chopped
  • 750 ml oil for frying aprox 3 cups, vegetable oil

Instructions
 

  • Trim 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