Ingredients
1kg green king prawns, peeled, deveined, tails intact1 eggwhite, lightly beaten
¾ cup plain flour
1 tbsp salt
¾ cup cornflour
2 tbsp ground black pepper
oil, for deep frying
lime wedges to serve
Method
- Combine prawns with eggwhites. Toss well, cover and refrigerate for 10 minutes.
- Sift flour, salt and cornflour together, add seasoning.
- Pour oil into a wok until it is one-third full. Heat over medium-high heat until a piece of bread browns in 15 secons.
- Drawin prawns and toss into the flour mixture, shaking off any excess.
- Cook in batches, for 1 to 2 minutes or until cooked through.
- Serve with lime wedges.
Cookware you can use for this recipe
TIVOLI® Pro I
Stirfry
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PANTRY BOX
