A simple recipe for Crispy Prawns with sweet chilli sauce
400 – 500 g frozen prawns peeled, deveined but with tails intact
⅓ cup (80 ml) self-raising flour
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
canola oil for frying
Ina Paarman’s Sweet Chilli Chutney
Defrost prawns by rinsing them in a colander under lukewarm tap water. Shake off excess water in a colander.
Shake the prawns in batches, in a plastic bag, in a blend of the self-raising flour and Chilli & Garlic Seasoning.
Heat the oil, about 2 cm deep. Briefly fry the prawns in small batches in medium hot oil until crispy. Drain and serve straight away with Sweet Chilli Chutney for dipping.
By: Ina Paarman