Crisp Prawns is Curtis Stone’s recipe, my favorite chef and my teacher……. I hope you will like it …..
- 750 gms peeled tailed prawns (with tails)
- 1 cup rice flour
- Some salt
- Some red chilli flakes
- 1 tbspn lemon zest
- Vegetable oil for deep frying
-Wash and pat dry prawns. Apply some salt.
-In a shallow dish mix rice flour with lemon zest and red chilli flakes. Toss and coat prawns in this mixture and deep fry for 3 – 4 minutes in 4 batches.
-Take out and serve hot with aioli dip or your favourite seafood dip, tartar sauce.