Crispy Prawns With Lemon Myrtle Recipes

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CRISPY PRAWNS WITH LEMON MYRTLE



Crispy Prawns With Lemon Myrtle image

Rice flour gives this a nice crunch. Backhousia citriodora (common names lemon myrtle, lemon scented myrtle, lemon scented ironwood) is a flowering plant in the family Myrtaceae. From subtropical rainforests of central and south-eastern Queensland, Australia, with a natural distribution from Mackay to Brisbane. Other common names are sweet verbena tree, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia.

Provided by Rita1652

Categories     Australian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

24 large prawns, peeled, deveined with tails on
1 cup rice flour
1 tablespoon ground lemon myrtle or 1 tablespoon ground lemon verbena
1 teaspoon smoked paprika or 1 teaspoon dried chipotle powder
1 pinch chili powder
salt
peanut oil
red pepper flakes
lime slice

Steps:

  • Heat 1 inch of oil in a frying pan.
  • Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
  • Fry shrimp over heat heat 1 minute per side.
  • Drain on paper towel.
  • Sprinkle with red pepper flakes, salt and a slice of lime.

CRISPY SESAME PRAWNS



Crispy Sesame Prawns image

Make and share this Crispy Sesame Prawns recipe from Food.com.

Provided by Snowbunny Andorra

Categories     Chinese

Time 1h25m

Yield 2-4 serving(s)

Number Of Ingredients 16

12 large raw prawns, shelled and de-veined
2 teaspoons lemon juice
1 pinch salt
1/2 teaspoon fresh ground black pepper
2 teaspoons soy sauce
1/2 tablespoon white wine vinegar
1 pinch salt
1 egg white
1/4 teaspoon fresh ground black pepper
3 tablespoons cornflour
1 pinch baking powder
1 tablespoon sesame seeds
1 tablespoon sunflower oil
1/2 teaspoon salt
2 tablespoons cornflour
sunflower oil

Steps:

  • Place prawns in a bowl with lemon juice and a pinch of salt. Mix well and put aside for 15 minutes then wash them and pat dry.
  • Mix all the marinade ingredients together and add it to the prawns. Cover and put in the fridge for at lest one hour.
  • Beat the batter ingredients together. Heat the sunflower oil in a small pan. Coat each prawn in cornflour, shaking off the excess, then dip into batter and drop into hot oil. Deep fry until golden for 2-3 minutes. Don't overload the pan; you should be able to cook 3 or 4 at once.
  • Drain on kitchen paper and serve with a sweet chilli dipping sauce.

Nutrition Facts : Calories 193, Fat 10.2, SaturatedFat 1.4, Cholesterol 45.4, Sodium 1310, Carbohydrate 16.8, Fiber 2.1, Sugar 0.5, Protein 9.5

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