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Gluten Free 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 used hot oil for frying which can be dangerous so please do not leave unattended.

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


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  1. Break the egg into a bowl, add 25g potato flour and beat into a smooth paste.

 Crispy Prawns

  1. Peel the prawns, leaving the tail on.
  2. Put 50g of potato flour into a bowl.
  3. Heat the oil in a heavy pan OR prepare a deep fat fryer according to the manufacturer’s instructions.
  4. Dip a prawn into the prepared batter then into the bowl of flour.
  5. Carefully slide the prawn into the hot oil. Only cook a few at a time so the oil stays hot.
  6. Cook until the prawn is golden all over, turning over if necessary. (2 - 4 minutes depending on the heat).
  7. Remove the cooked prawns onto a sheet of kitchen paper.
  8. Repeat the battering, flouring and cooking for the remaining prawns.
  9. Serve immediately.
  10. Cooked prawns can be re-heated in a hot oven until cooked through.


Heavy pan or deep fat fryer, kitchen paper and mixing bowl

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