Lemon Myrtle Crispy Prawn Salad – Roogenic

Ingredients

• 24 large peeled prawns
• Rice bran oil, for frying
• ¾ cup rice flour
• ¾ cup cornflour
• 2 tablespoons Roogenic Lemon Myrtle, ground
• 1 tablespoon salt
• 2 egg whites
• 300g spinach leaves
• 2 avocados, cut into slices
• 1 bunch coriander, roughly chopped
• 1 salad onion, finely sliced
• Salt and pepper to taste
• 2 limes, juiced
• 200ml full fat Greek yoghurt
• 1 tablespoon Roogenic Lemon Myrtle, ground