Crispy dill and garlic prawns
for 4 people
NZ Herald
Ingredients
| 4 | Garlic cloves, crushed |
| 1 kg | Raw prawn, peeled, tails intact (Main) |
| 2 Tbsp | Fresh dill |
| 1 to taste | Salt & freshly ground pepper |
| 1 to dust | Rice flour |
| 1 cup | Flat leaf (Italian) parsley, whole leaves, stalks removed |
| 1 to fry | Vegetable oil |
| 1 | Lemon, wedges to serve |
Directions
- Place the prawns, garlic, dill, salt and pepper in a bowl and toss to coat. Set aside for 10 minutes.
- Dust the prawns in rice flour.
- Heat the oil in a large saucepan over medium heat until hot.
- Deep-fry the prawns, in batches, for 2-3 minutes or until crisp and cooked through. Drain on absorbent paper.
- Deep-fry the parsley leaves, in batches, for 30 seconds or until crisp. Drain on absorbent paper.
- Arrange the prawns on a plate and top with the parsley. Serve with lemon wedges.
Tip:The moisture in the parsley leaves may cause some spitting, so be careful when frying.