Crispy Prawns with Chilli Dip

Serves 4
Nobody does prawns better than the traditional Portuguese cooks in Gauteng. If prawns are left to stand after cooking, they develop an unappetising mealy taste and lose a great deal of texture. Prawns should therefore be cooked and eaten immediately. I have prepared them on occasion outside on the patio over a gas flame. With a little help from guests and family, this becomes a "cook and eat" prawn feast to remember.

You will need

400 – 500 g frozen prawns peeled, deveined but with tails intact
⅓ cup (80 ml) self-raising flour
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
canola oil for frying

Ina Paarman’s Sweet Chilli Chutney

Method

Defrost prawns by rinsing them in a colander under lukewarm tap water. Shake off excess water in a colander.

Shake the prawns in batches, in a plastic bag, in a blend of the self-raising flour and Chilli & Garlic Seasoning.

Heat the oil, about 2 cm deep. Briefly fry the prawns in small batches in medium hot oil until crispy. Drain and serve straight away with Sweet Chilli Chutney for dipping.