Crispy Prawns With Lemon Myrtle Food

FLASH-FRIED PRAWNS WITH CHILLI, LEMON & PARSLEY

Flash-fried prawns with chilli, lemon & parsley image

Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread

Provided by Jennifer Joyce

Time 15m

Number Of Ingredients 6

Ingredients

2 tbsp extra-virgin olive oil
300g large raw prawn , butterflied
2 garlic cloves , thinly sliced or chopped
1 tsp chilli flakes
zest and juice 1 lemon
2 tbsp flat-leaf parsley , chopped

Steps:

Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
After 1 min, pour in the lemon juice. Toss until prawns are opaque - about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.

Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Protein 9 grams protein, Sodium 0.3 milligram of sodium

CRISPY PRAWNS WITH LEMON MYRTLE

Crispy Prawns With Lemon Myrtle image

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

Ingredients

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

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.

AUSTRALIAN BBQ PRAWNS WITH LEMON MYRTLE AIOLI

Australian BBQ Prawns With Lemon Myrtle Aioli image

Make and share this Australian BBQ Prawns With Lemon Myrtle Aioli recipe from Food.com.

Provided by Sara 76

Categories Lunch/Snacks

Time 15m

Yield 8 skewers

Number Of Ingredients 7

Ingredients

8 large green prawns
1 egg yolk
1 teaspoon coarse grain mustard
1 garlic clove, crushed
1 cup olive oil
1 teaspoon lemon myrtle, powder
salt & pepper

Steps:

Thread prawns onto skewers, brush with olive oil and season with salt & pepper.
BBQ or grill over a medium heat until opaque.
Whisk egg yolk, mustard, garlic and a pinch of salt in a mixing bowl. Gradually add olive oil, whisking constantly, until the aioli is thick. Stir through lemon myrtle.
Serve prawns with lemon myrtle aioli for dipping.

Nutrition Facts : Calories 249.7, Fat 27.6, SaturatedFat 3.9, Cholesterol 28.3, Sodium 35.5, Carbohydrate 0.2, Protein 1.1

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