These prawns are the best! They’re so full of flavour and, thanks to the chickpea flour coating, are crispy and golden. The spicy salt seasoning makes them super delicious. Just writing about them makes me want to eat them again…

I love these as an appetiser or served on rice with some Asian slaw as a main. Seeing as I live in the Southern Hemisphere prawns always make an appearance at our house during the holiday season, usually either on Christmas day or Boxing Day. Boxing Day is usually a big barbeque at Mum and Dad’s place with lots of friends, food, and wine and it’s a wonderful way to continue the celebrations… and the eating of delicious things. I will fill you in on what we eat over these two days on Instagram so follow along!

But more about the prawns. They’re super simple to make, you can buy your prawns prepped for you if you’re not into doing that sort of thing. If you do that then it’s just a matter or mixing up the seasoning, coating the prawns in the seasoned chickpea flour and tossing them in the pan. Couldn’t be easier or more delicious.

Don’t pour all the oil in at once, do as the recipe says and just coat it. I’ve included that much oil in the recipe so you can add more as you cook the following batches. If you’re getting lots of dark brown bits of flour in the base of your pan as you cook then just wipe it between batches with a paper towel. This will stop things from tasting burnt.

If you’re doing prawns this weekend and still aren’t sure what to do with them this is an easy option. As are these little prawn tostadas. Or you could put cooked prawns with this coconut and black rice and avocado salad for a spectacular looking and tasting dish.

Serves 4 (more as an appetiser)

Ingredients

500g fresh prawns (weighed with shell on)

1/3 cup chickpea flour

1.5 tsp salt

1.5 tsp white pepper

1/2 tsp five spice

1 tsp black pepper

2 Tbs oil to fry (rice bran or olive oil), you may need less depending on your pan

lime wedges, coriander, spring onion to serve

Directions.

Shell and devein your prawns, rinse and pat dry.

Mix the spices together. Combine 1 tsp of the sice mix with the chickpea flour.

Coat the base of a heavy based fry pan with a little oil. Place on medium high heat.

While the pan heats up toss 1/3 of the prawns in the flour and spice mix. Shake of excess flour and play prawn in the fry pan. Don’t over crowd. Cook for 2 minutes and then turn. Finish cooking once golden on both sides.

Repeat the above step twice more with the remaining prawns. Toss the cooked prawns in remaining spice mix. Serve scateered with spring onion and herbs, lime wedges on the side.

HH.x