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

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

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.

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