Seafood Shellfish Spices Main Course Dairy Free
(7.5cm/3-inch) Raw Prawns (shrimp), shelled but with tail fin in tact
1 teasp Chilli
Cold Carbonated (sparkling) Water
Vegetable oil for
1. Wash the
peeled prawns in cold water and dry well on kitchen paper.
2. Heat the
deep fryer to 190C, 375F and preheat the oven to low.
3. Place the flours,
salt, chilli powder and water in a large mixing bowl, and mix briefly with
a fork. Do not over mix:
there should still little lumps of flour left as this adds to the texture of the
each prawn into the batter, shaking off the excess batter then carefully drop
into the hot oil and deep fry no more than 6 at a time, for 2-3 minutes only until lightly golden brown and
crispy. The prawns should only have a sparse coating of batter.
5. Remove from
the oil with a slotted spoon, drain on kitchen paper and place in the oven to
keep warm whilst you cook the remainder. Serve as soon as possible.
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