Crispy dill and garlic prawns

Ingredients

4	Garlic cloves, crushed
1 kg	Raw prawn, peeled, tails intact (Main)
2 Tbsp	Fresh dill
1 to taste	Salt & freshly ground pepper
1 to dust	Rice flour
1 cup	Flat leaf (Italian) parsley, whole leaves, stalks removed
1 to fry	Vegetable oil
1	Lemon, wedges to serve

Directions

1. Place the prawns, garlic, dill, salt and pepper in a bowl and toss to coat. Set aside for 10 minutes.
2. Dust the prawns in rice flour.
3. Heat the oil in a large saucepan over medium heat until hot.
4. Deep-fry the prawns, in batches, for 2-3 minutes or until crisp and cooked through. Drain on absorbent paper.
5. Deep-fry the parsley leaves, in batches, for 30 seconds or until crisp. Drain on absorbent paper.
6. Arrange the prawns on a plate and top with the parsley. Serve with lemon wedges.

Tip:The moisture in the parsley leaves may cause some spitting, so be careful when frying.