Soups and Starters Recipes - Crispy Giant Prawns Recipe

• 125 g/4 oz plain flour

• 1 tablespoon oil

• 150 ml/1/4 pint beer or lager

• 2 egg whites

• 1 tablespoon chopped parsley

• 16 cooked peeled giant Pacific prawns

• oil, for deep-frying

• salt 

Sauce:

• 8 tablespoons Mayonnaise

• 2 garlic cloves, crushed

• 2 tablespoons chopped thyme

• 1 teaspoon finely grated lemon rind

• dash of Tabasco sauce

1. Sift the flour and salt into a bowl, then gradually beat in the oil and beer.

2. Whisk the egg whites until very stiff, then fold them into the batter with the parsley. Drop in the prawns and coat well.

3. Heat the oil in a wok to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds.

4. Deep-fry the prawns in batches for 2-3 minutes until golden brown and crisp. Drain on kitchen paper and keep hot while frying the remainder.

5. Mix all the sauce ingredients together, reserving a little of the lemon rind, and spoon into a bowl.

6. Sprinkle the reserved lemon rind on top. Serve immediately with the hot prawns.