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Crispy Prawns With Lemon Myrtle

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“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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 24 large prawns, peeled, deveined with tails on
  • 1 cup rice flour
  • 1 tablespoon ground lemon myrtle or 1 tablespoon ground lemon verbena
  • 1 teaspoon smoked paprika or 1 teaspoon dried chipotle powder
  • 1 pinch chili powder
  • salt
  • peanut oil
  • red pepper flakes
  • lime slice

Directions

  1. Heat 1 inch of oil in a frying pan.
  2. Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
  3. Fry shrimp over heat heat 1 minute per side.
  4. Drain on paper towel.
  5. Sprinkle with red pepper flakes, salt and a slice of lime.

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