Ingredients

 

•  450 g peeled prawns
•  30 ml plain (all-purpose) flour
•  30 ml corn-flour (cornstarch)
•  30 ml water
•  2 eggs, beaten
•  oil for deep-frying

 

Method

 

Cut the prawns half way through on the inner curve and spread open to make a butterfly.

 

Mix the flour, corn-flour and water to batter then stir in the eggs. Dip prawns in batter, try to leave them open.

Heat the oil and deep-fry the prawns until golden brown.