Preparation time is 5minutes
Cook time is 1hours 15minutes
Total time is 1hours 20minutes
Serve is for 4 people
Estimated cost per serve is 4.65 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2/3 cup plain flour
- 1L oil (for deep-frying)
- 500grams small green prawns
- 2 small red chillies, deseeded, sliced
- 3 cm piece fresh ginger, peeled, grated
- 1 lemon, wedges (to serve)
- 2 egg whites, lightly whisked
- 2/3 cup quinoa flakes
- 6 large kaffir lime leaves
- 1/2 cup cooking salt
Method
Step 1 of 4
Preheat oven to 120°C. Line a baking tray with baking paper.
Step 2 of 4
Remove centre spine from lime leaves and slice. Place into a food processor with ginger, chilli and 1 tbs of salt. Process until finely chopped. Add remaining salt and pulse until just combined. Transfer to baking tray. Bake for 1 hour, stirring every 15 minutes, until dried. Cool completely before storing in a sealed jar.
Step 3 of 4
Place egg white in a bowl. In a second bowl combine flour, quinoa and 2 tbs of salt mix. Dip prawns into egg white then into flour mixture to coat. Place on a plate.
Step 4 of 4
Heat oil in a wok or saucepan over medium heat. Cook prawns, in batches, for 2-3 minutes or until golden and crisp. Drain on paper towel and serve with salt and lemon wedges. Note: Small prawns such as these can be eaten whole, shell and all!
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