Spot prawns are in season for a short time and can be preserved by freezing in salt water. Run the prawns under cold water to defrost quickly. You can substitute side-stripe shrimp.
2 lb (900 g) spot prawns
3 Tbsp (45 mL) rice flour
½ cup (125 mL) oil, for frying
2 Tbsp (30 mL) minced fresh garlic
1 small onion, peeled and finely diced
1 jalapeno pepper, chopped
2 Tbsp (30 mL) chopped fresh cilantro
salt and pepper, to taste
Peel the prawns and place in a small bowl. Sprinkle the rice flour on top and toss to coat. Place oil in a wok. Heat until very hot, then add the prawns individually. Stir with a large spoon or spatula. Have a metal bowl with a strainer off to the side. When the prawns are brown, about 1 minute, transfer to the sieve and pour off all but 1 tablespoon (15 mL) of oil.
Return the wok to the heat and add the garlic, onion, and jalapeno. Sauté until soft and beginning to brown. Add the prawns and cilantro and toss to coat. Season well with salt and pepper. Transfer to a plate and serve immediately.
SERVES 4