I like to use frozen Australian prawns, they have a nicer flavour and a lovely bite to them, and you just defrost and rinse them, and you are ready to go. You can use fresh prawns, just get 1.5kg instead of 1kg.
If you want to make this for a quick midweek dinner or light lunch, just serve it with a green salad.
2 cups plain flour
1 1/2 - 2 tablespoons salt
1 1/2 - 2 tablespoon white pepper
Sunflower oil, for frying
If using frozen prawns, defrost, rinse under cold water, drain off excess water. If using fresh prawns, remove heads and skins, leave the tails on. I like to butterfly the prawns-take a small sharp knife and cut a line along the back of each prawn, where you can see the digestive tract – from the tail end to the head end. Make sure you don’t cut right through the prawn – just three-quarters of the way. Remove the digestive tract and discard.
Use your fingers to open the prawns up from the incision and flatten them down.
Mix together the flour, salt and pepper in a bowl. The flour must taste salty and peppery. Keep adding salt and pepper until you are happy with the taste.
Heat oil in a large frying pan, until hot. I like to deep fry them, makes it quicker to cook.
Working in batches, dust the prawns in the flour mix, add to the hot oil. If deep frying cook for 3-4 minutes, until the prawns turn orange. If your prawns are not fully submerged in the oil, turn halfway through cooking time. Drain on paper towels, serve immediately.
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