Crispy coated prawns served with a chilli dip and Sweet Chilli Rice
Ingredients
Method
1 pack Tilda Steamed Sweet Chilli & Lime Basmati or Tilda Egg Fried Basmati
180g pack raw king prawns
75g cornflour
75g plain flour
1 egg, lightly beaten
200ml sparkling water
1 tbsp flour for dusting
Salt and pepper seasoning
Vegetable oil for deep frying
Sweet Chilli, Plum or Soy sauce to serve
- Sift the cornflour and plain flour together in a large bowl
- Make a well in the centre and add the egg and water
- Whisk to combine, do not overmix
- Heat oil for frying in a large heavy bottomed pan,(test with a piece of bread until becomes golden when dropped in). Caution: Do not leave unattended, hot oil can be dangerous.
- Dust the prawns lightly with seasoned flour
- Dip into the batter and place carefully into the hot oil
- Deep fry for 2-3 minutes, until golden and crisp
- Remove with slotted spoon and drain on kitchen paper
- Heat the rice according to pack instruction and serve with the prawns and sauce of your choice
