Crispy Prawns With Lemon Myrtle Recipes
CRISPY PRAWNS WITH LEMON MYRTLE
Rice flour gives this a nice crunch. Backhousia citriodora (common names lemon myrtle, lemon scented myrtle, lemon scented ironwood) is a flowering plant in the family Myrtaceae. From subtropical rainforests of central and south-eastern Queensland, Australia, with a natural distribution from Mackay to Brisbane. Other common names are sweet verbena tree, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia.
Provided by Rita1652
Categories Australian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 inch of oil in a frying pan.
- Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
- Fry shrimp over heat heat 1 minute per side.
- Drain on paper towel.
- Sprinkle with red pepper flakes, salt and a slice of lime.
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