serves
8
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
8
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Snack Food
Snack food
PG
Snack food
PG
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.
• 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.
Stream free On Demand
Snack Food
