1) Peel the prawns, leaving the tails intact. Slit them all open down the backs, remove the veins and then gently flatten open with your fingers
2) Beat the eggs and soy sauce in a small bowl. Coat the prawns in cornflour, shake off the excess, then dip in the egg mixture and finally press in the breadcrumbs. Chill for 15 minutes.
3) Fill a deep, heavy-based frying pan one third full of oil and heat to 180*C (350*F), or until a cube of bread browns in 15 seconds. Deep-fry the prawns in batches until lightly golden. Drain on crumpled paper towels, then serve with tartare sauce and lemon wedges.
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