CRISPY PRAWNS WITH LEMON MYRTLE
Rice flour gives this a nice crunch. Backhousia citriodora (common names lemon myrtle, lemon scented myrtle, lemon scented ironwood) is a flowering plant in the family Myrtaceae. From subtropical rainforests of central and south-eastern Queensland, Australia, with a natural distribution from Mackay to Brisbane. Other common names are sweet verbena tree, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia.
Provided by Rita1652
Categories Australian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 inch of oil in a frying pan.
- Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
- Fry shrimp over heat heat 1 minute per side.
- Drain on paper towel.
- Sprinkle with red pepper flakes, salt and a slice of lime.
FLASH-FRIED PRAWNS WITH CHILLI, LEMON & PARSLEY
Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
- After 1 min, pour in the lemon juice. Toss until prawns are opaque - about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.
Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Protein 9 grams protein, Sodium 0.3 milligram of sodium
HONEY-WALNUT PRAWNS
Crunchy sweet walnuts with crispy prawns--a wonderful combination. Don't let the mayonnaise part throw you off--it is very good.
Provided by crazymom
Categories Asian
Time 38m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil walnuts in 5 cups water for 10 minutes; drain.
- Place walnuts and 1/2 cup sugar into 2 pints of boiling water. Boil for another 10 minutes.
- Remove walnuts from water and coat with honey.
- Heat 2 cups oil until almost smoking, then fry walnuts until they are shiny and brown, about 5-8 minutes.
- Remove and place on cookie sheet to cool.
- Mix cornstarch and egg whites together to form a thick, sticky mixture. Mix shrimp into this mixture and set aside.
- Mix mayonnaise, lemon juice and condensed milk in a medium bowl until smooth.
- Heat 1/2 cup oil and deep fry shrimp until golden. (Put only a few in at a time or they will stick together).
- Drain shrimp and then fold into mayonnaise sauce.
- Serve over the cabbage the sauce is great with it.
Nutrition Facts : Calories 946.2, Fat 80.2, SaturatedFat 10.3, Cholesterol 96.4, Sodium 475.2, Carbohydrate 46.5, Fiber 2.7, Sugar 32.8, Protein 14.9
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