Ingredients
1kg of prawns, deveined, shelled, leaving tail behind
washed, drained, blot with kitchen paper, season with a little salt and pepper
1 cup all purpose flour
1/4 cup cornflour
2 tsp pepper
1/2 tsp baking powder
juice of 1/2 a lime
salt to taste
enuff water to make batter
Mix the above together to get a smooth batter. Heat enuff oil in wok. Holding prawns by the tail, dip into batter and drop into the hot oil. Adjust flame so batter is cooked inside n out and looks golden brown. Drain on wire rack,to avoid steam build up or risk getting a soggy result. Serve immdtly with fave sauce.
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