Fill a wok with peanut oil, 15 cm in depth and heat over a medium
setting to 180°C. Place 500g small green prawns in a bowl and dust
with chilli salt blend. Transfer prawns to a fine sieve and shake
off excess flour. Lower the prawns into the oil in batches and fry
until the prawns change to a pink colour and begin to float. Drain
on absorbent paper towel. Serve immediately with fresh lime wedges.
Goes brilliantly with a cold beer.