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Ingredients

1/2 pound prawns, 2 1/4 cups oil

Batter: 1 small egg, 1 tbs cornstarch, 2 tsp cold water, 1 tsp sesame oil, 1 tsp salt, 2 tbs minced spring onions

Garnish: lemon wedges and shredded lettuce

Preparation

Peel prawns, leave on tails but cut off sharp tips. Remove black digestive tube (down center of back). Rinse and dry with kitchen paper.

Extras

nothing special

Method

1 Heat oil until almost smoking
2 Put prawns in batter, remove with tongs or chop-sticks, so excess batter drips off
3 Deep-fry about 2 minutes (until they turn pink)
4 Drain on paper towel.

Serving

Put the prawns atop a bed of shredded lettuce and garnish with lemon wedges. Serve with roasted salt and pepper and a choice of dipping sauces, e. g. Sweet & Sour  or Hot Pepper Sauce.