Low Fat Crispy School Prawns (Paleo & Gluten Free)
An Original Recipe by Not Quite Nigella
- 500g/1 pound raw school prawns
- 1/3 cup tapioca flour
- 2 teaspoons salt plus extra at the end (I used a chilli salt)
- 4-5 tablespoons olive oil (regular or lime or lemon olive oil works well too)
- 1 halved lemon and aioli or your favourite seafood sauce to serve
Step 1 - Preheat oven to 235C/455F and line two baking trays with parchment. Remove the long feelers from the head of the prawns. This is the only fiddly part and I found I did this mostly while the oven was preheating.
Step 2 - Place the tapioca starch and salt into a large zip lock bag and shake to mix. Add the prawns to the bag and toss well. Empty into a colander and shake off excess flour. Place on a single layer on the prepared baking trays and drizzle with four tablespoons of oil. Just over the top is fine and you don't have to completely coat the prawns.
Step 3 - Bake in the oven for four minutes. Remove from oven and turn over the prawns. Some bits might be white from the flour and just add a bit more oil to those. Return to oven for another three minutes. Sprinkle salt over and serve with aioli or seafood sauce.