Greek fried chili prawns with garlic and lemon yogurt
500gr small uncooked prawns
vegetable oil for frying
Garlic and Lemon Yogurt
finely grated lemon rind
Combine all the ingredients and make the Garlic and Lemon Yogurt and set in the fridge.
Heat vegetable oil in medium saucepan or wok. Toss unshelled prawns in combined flour and chili, shake away the excess.
Deep fry the prawns, in batches, until browned lightly. Drain on paper towels. Season with salt and a little extra ground chili to taste. Serve with lemon wedges and the yogurt.
This recipe is from Australian Women's Weekly magazine - Greek cooking