Crispy Prawns With Lemon Myrtle

This dish is quick and easy to make.

It is packed with bold and spicy flavors.

Crispy and crunchy prawns are a delight to eat.

This dish is fried and could be high in calories.

Prawns may not be suitable for those with shellfish allergies.

Prawns are rich in protein, vitamins and minerals like selenium, iodine and zinc.
Lemon Myrtle is a good source of antioxidants.

	24 large prawns , peeled , deveined with tails on
	1 cup rice flour
	1 tablespoon ground lemon myrtle or 1 tablespoon ground lemon verbena
	1 teaspoon smoked paprika or 1 teaspoon dried chipotle powder
	1 pinch chili powder
	salt
	peanut oil
	red pepper flakes
	lime slice

1.	In a mixing bowl, combine rice flour, lemon myrtle, paprika, chili powder and salt.
2.	Dip the prawns in the batter and coat well.
3.	Heat peanut oil in a wok or pan over medium-high heat.
4.	Fry prawns for 2-3 minutes per batch until golden brown in color.
5.	Remove with tongs and place on paper towels to drain excess oil.
6.	Serve hot with lime slices and a sprinkle of red pepper flakes.