INGREDIENTS
2 Tbsp Pink River Salt
1 Tsp garlic granules
2 Kaffir Lime Leaves, thinly sliced
¼ red chilli, thinly sliced
½ tsp white pepper
½ cup rice flour
¼ cup besan flour
500g uncooked Australian prawns
500g Australian squid tubes
Olive Oil for cooking
Lemons to serve
METHOD
Add salt, garlic, lime leaves & pepper
to mortar & pestle and pound until salt is fine. Add to rice flour and besan flour and mix
through thoroughly. Pour mixture into a large freezer bag or alternatively
into a large mixing bowl.
Pat seafood completely dry and add to salt
and pepper mixture. Shake the bag until seafood is completely covered.
Heat frying pan until it is very hot, then
add a generous amount of olive oil. Ensure you have your range hood fan
on.
Place seafood into pan one at a time and
make sure they are spaced apart so they do not broil. You may need to do a
few batches.
Cook each piece for approx 30 seconds on
each side (prawns a little longer) and then place on kitchen paper to soak
up the oil.
Serve with lemon and fresh salad.
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