This recipe features in ISLIFEARECIPE.net's Ultimate NINETEEN Prawn Recipes
School Prawns, have you ever heard of them? One of our suppliers gave me some to play with recently. I have never heard of these School Prawns before. He sent me a picture of a dish from a restaurant client of his that has been cooking these. It gave me some ideas and I created this new dish today, Shallow-fried School Prawns with Lemon and HoiSin. I am very happy with the outcomes of this recipe. These were amazing little prawns that you consume whole, almost like little soft-shell crabs, just the prawn version.
ISLIFEARECIPE-dia; School Prawns are endemic to the waters and estuaries off the East coast of Australia. They spawn between Feb & May in the seas off New South Wales, and they live for 12-18 months. Less when my lot got their hands on them. They have a distinct taste that is much sweeter than other prawns, and as I said they are small and can be consumed whole.
![Ultimate Shallow-fried School Prawns with Lemon and HoiSin: Recipe (2023) 1 Ultimate Shallow-fried School Prawns with Lemon and HoiSin: Recipe (2023) Shallow-fried School Prawns 'w' Lemon & HoiSin](https://islifearecipe.net/wp-content/uploads/2020/08/93383B24-33AD-4B46-86A2-B15CD866BF15_1_201_a-scaled.jpeg)
Shallow-fried School Prawns with Lemon and HoiSin: Recipe
![Ultimate Shallow-fried School Prawns with Lemon and HoiSin: Recipe (2023) 2 Ultimate Shallow-fried School Prawns with Lemon and HoiSin: Recipe (2023) Shallow-fried School Prawns 'w' Lemon & HoiSin](https://islifearecipe.net/wp-content/uploads/2020/08/7FE52CD5-E689-417F-9E1E-5BB04C25E5DC_1_201_a-scaled.jpeg)
Enough for easily three people here;
- 400g School Prawns;
- A cup of cornstarch;
- Sea salt & cracked black pepper;
- 2 Tbsp smoked Paprika;
- Jar of Paprika;
- 1 fresh lemon;
- 1 jar HoiSin sauce;
- Vegetable oil for shallow frying.
Here we go;
- Rinse the School prawns under fresh running water, drain, and pat dry;
- In a bowl pop the cornstarch and add a good pinch or two of sea salt, cracked black pepper and smoked Paprika – stir it all around until mixed;
- Throw in the School prawns and mix them around so all get a nice coating – shake off any excess and pop them on a plate;
- Take a small saucepan and 1/2 fill with vegetable oil and get that on the gas and piping hot;
- In with half the School prawns and give a little stir with a draining spoon to make sure they don’t stick together;
- Let them fry away until they are starting to turn golden brown and crisp up;
- Take out the School prawns with a draining spoon and pop them on some kitchen roll to lose any excess oil;
- Pop in the remaining School prawns and repeat the steps above;
- Plate your crispy brown School prawns on a platter, squeeze some fresh lemon juice over them, and dust all over with Paprika;
- Serve up with some fresh lemon slices and the HoiSin sauce.