FRIED CRISPY PRAWN

Oil for deep frying

A:

500 gm prawns ( big, shelled but with tails )

Pepper to taste

Salt to taste

Sugar to taste

2 tbsp corn flour

1 egg

1 tbsp sesame oil

B: ( For batter )

200 gm self-raising flour

Salt to taste

Pepper to taste

2 tbsp cooking oil

Water to make thick batter

METHOD:

Clean & pat dry the prawns.

Cut the bottom part of the prawns

to break the veins so that they will

not curl up during frying.

Marinate “A” together & keep for 20 minutes.

Mix “B” into smooth & thick batter &

keep for 10 minutes.

Heat up oil, dip marinated prawns

into the batter & deep fry till golden.

Serve hot with Ketchup.