Chilli salt prawns

The Chinese word for prawns "har" has a laughter-like sound, and this seafood delicacy - a festive favourite in China - represents happiness.

Preparation Time 20 minutes
Cooking Time 5 minutes

Ingredients (serves 6)
* 2 tbs plain flour
* 2 tbs rice flour
* 1 tbs salt
* 2 tsp white pepper
* 2 tsp chilli powder
* 1 1/2 tsp Chinese five spice
* 2L (8 cups) peanut oil
* 18 (about 1kg) green large king prawns, peeled leaving tails intact, deveined
* 6 sprigs fresh coriander
* Lemon wedges, to serve


Method
1. Combine the plain flour, rice flour, salt, white pepper, chilli powder and Chinese five spice in a bowl.
2. Preheat oven to 160°C. Line a baking tray with 5 layers of paper towel. Place the oil in a large saucepan or wok. Heat to 190°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds).
3. Place one-quarter of prawns in the flour mixture. Toss to coat. Shake off excess. Add to the oil and cook, stirring, for 1 minute or until golden. Use a slotted spoon to transfer to the lined tray. Place in oven to keep warm. Repeat, in 3 more batches, with flour mixture and remaining prawns, reheating oil between batches.
4. Add the coriander to the oil and cook for 10 seconds or until crisp. Transfer to a plate lined with paper towel. Place prawns on a serving platter. Top with coriander. Serve with lemon wedges.

Notes & tips
Time plan tip: Prepare to the end of step 1 up to 1 day ahead. Store in an airtight container at room temperature. Continue from step 2, 15 minutes before serving.

Source
Australian Good Taste - Page 80
Recipe by Anneka Manning