Gluten Free Potato Flour Crispy Battered Prawns


  • 75g FREEE Potato Flour
  • 1 egg
  • salt and pepper
  • 150g raw prawns
  • oil, for frying
  • lemon, for serving


Potato Flour Batter

  1. Put 25g potato flour into a bowl and 50g into another bowl, season both bowls with salt and pepper and stir to combine.
  2. Break the egg into the smaller bowl and beat vigorously to make a smooth batter.

Crispy Battered 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 and flour and cook the remaining prawns.
  9. Serve immediately with slices of lemon.