Name: Crisp-fried school prawns
Cook time: 30 min
Yield: 4 as a starter
Ingredients: 400g small raw school prawns; 75g plain flour; 1 tsp salt; 1 tsp smoked paprika; Oil for deep-frying; 2 garlic cloves,finely sliced; 1 red chilli,finely sliced; 4 thyme or rosemary sprigs; sea salt,for serving; 2 tbsp aioli or mayonnaise,for serving; 1 lemon or lime,quartered,for serving

Eat them shell and all:Crisp-fried school prawns.James Brickwood

easyTime:<30 minsServes:4 as a starter

These very small,wild-caught marine or estuarine prawns (Metapenaeus macleayi) can be fried and eaten heads,tails and all. Serve with mayo or aioli spiked with whatever turns you on - preserved lemon,dukkah,sweet chilli sauce,roasted red peppers,smoky chipotle in adobo,etc - and wedges of lemon or lime.

Ingredients

400g small raw school prawns
75g plain flour
1 tsp salt
1 tsp smoked paprika
Oil for deep-frying
2 garlic cloves,finely sliced
1 red chilli,finely sliced
4 thyme or rosemary sprigs
sea salt,for serving
2 tbsp aioli or mayonnaise,for serving
1 lemon or lime,quartered,for serving

Method

1.Rinse and pat dry the prawns,and snip off any overly long whiskers.
2.Mix the flour,salt and paprika on a plate.
3.Heat the oil to 180C or until a cube of bread turns golden in about 10 seconds.
4.Mix the garlic,chilli and herbs together,lightly dust with flour,and deep-fry for 20 seconds until crisp. Remove and drain.
5.Working in small batches,coat the prawns in the flour and shake off excess (best done through a colander) and deep-fry quickly until golden,then drain. Toss with sea salt and scatter with the fried chilli,garlic and herbs.

ArticleHot food:School prawns