- serves 8 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 2 litres vegetable oil, for deep frying
- 500 g raw school prawns (heads removed if large)
- 90 g (½ cup) potato starch or cornflour
Salt of the sea
- 2 tbsp sea salt flakes
- 1 sheet toasted nori, torn
- 1 tbsp bonito flakes
- 1 tsp aonori (optional, see note)
Instructions
- For the salt, place all the ingredients except the aonori in the small bowl of a high-speed blender or food processor and blend to a coarse powder. Add the aonori (if using) and blend to your preferred texture.
- Heat the oil in a large saucepan or deep-fryer to 200˚C. Toss the prawns in the potato starch and deep-fry in batches for about 4 minutes or until crisp. Drain on paper towel and serve immediately with the salt of the sea.
Note• Aonori (dried green laver or seaweed) is green seaweed that is dried and powdered. It has a distinctive aroma. Aonori is found at Japanese markets and online stores.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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