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Ingredients
Method
- 75g cornflour
- 75g plain flour
- 1 egg, lightly beaten
- 190ml beer
- Veg oil, for frying
- 50g plain flour
- 1.5kg uncooked prawns, shells and veins removed
- Soy sauce, to serve
- Make your batter by sifting the cornflour and plain flour together in a bowl. Make a well in the middle, and add the egg and the beer, whisking as you go. The batter can be a little lumpy, so don’t worry too much! Allow to stand for at least 5 minutes.
- Heat plenty of oil in a pan, wok, or deep fat fryer, until a breadcrumb sizzles and turns golden. Dredge the prawns in more flour, dip them in the batter, and deep fry for 3 minutes or until crisp and golden. Leave to drain on kitchen paper, then serve in bowls with soy
20 mins
6 serving
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