School prawns with salt of the sea

Taste the sea anytime and anywhere with these mini prawn chips - with real prawns.

• serves

  8

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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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

1. 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. 
   
   
2. 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.

Stream free On Demand

Snack Food

Snack food

PG

Snack food

PG