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Gluten Free Potato Flour Crispy Battered Prawns

This light tempura style batter is made with potato flour which is ideal for light crispy prawns. Serve your crispy prawns with fresh lemon, mayonnaise, tomato or Sweet Chilli Sauce. CAUTION: this recipe uses hot oil for frying which can be dangerous so please do not leave unattended.

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian, Without crystal sugar


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Potato Flour Batter

  1. Put 25g potato flour into a bowl and the remainder into another bowl, season both bowls with salt and pepper.
  2. Break the egg into the smaller bowl and beat vigorously to make a smooth batter.

Crispy Prawns

  1. Peel the prawns, leaving the tail on.
  2. Heat the oil in a heavy pan OR prepare a deep fat fryer according to the manufacturer’s instructions.
  3. Line a baking tray with kitchen paper.
  4. Dip the prawns, one at a time, into the prepared batter then into the bowl of flour.
  5. Carefully slide the prawns into the hot oil, a few at a time so the oil stays hot.
  6. Cook the prawns for 2-4 minutes depending on the heat and turning over if necessary until they are golden all over.
  7. Remove the cooked prawns onto the paper lined tray and keep warm.
  8. Repeat the batter, flour and cook the remaining prawns.
  9. Serve immediately with slices of lemon.


heavy pan or deep fat fryer, kitchen paper, baking tray and 2 x mixing bowls

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