Ingredients:

400g small raw school prawns

75g plain flour

1 tsp salt

1 tsp smoked paprika

Oil for deep-frying

2 garlic cloves, finely sliced

1 red chilli, finely sliced

4 thyme or rosemary sprigs

sea salt, for serving

2 tbsp aioli or mayonnaise, for serving

1 lemon or lime, quartered, for serving

Borrowed from Jill Dupleix at GoodFood

Serves: 4
Preparation time: < 30 minutes

Method:

Rinse and pat dry the prawns, and snip off any overly long whiskers.

Mix the flour, salt and paprika on a plate.

Heat the oil to 180C or until a cube of bread turns golden in about 10 seconds.

Mix the garlic, chilli and herbs together, lightly dust with flour, and deep-fry for 20 seconds until crisp. Remove and drain.

Working in small batches, coat the prawns in the flour and shake off excess (best done through a colander) and deep-fry quickly until golden, then drain.

Toss with sea salt and scatter with the fried chilli, garlic and herbs.

Contributor: Cam