Salt and Pepper Prawns
Salt and pepper prawns gluten free recipe is not only easy to make, it has a salty, spicy taste and deep fried to a light golden crisp.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- rice bran oil (for deep frying)
- 2 kg extra-large fresh king prawns (shelled and deveined, tails intact)
- 2 eggs (lightly beaten)
- 1 cup tapioca starch
- 1 cup rice flour
- 1 cup water
- 2 teaspoons salt
- ½ teaspoon ground white pepper
- 2 large fresh red chillies (finely chopped)
- 2 spring onions ((scallion) finely chopped)
- black peppercorns (freshly grind )
Instructions
- 1
Marinade the prawns in a mixing bowl with ground white pepper and salt.
- 2
Sift the tapioca flour and corn flour into a large bowl. Using a whisk, add water progressively and mix until the sifted flours develop a smooth batter.
- 3
Fill up a wok with one-third full of rice bran oil and heat over medium to high heat.
- 4
Dip each prawn in the beaten egg then into the batter, allow excess to drain off, and carefully drop in hot oil and deep-fry for 2 minutes or until lightly golden. Remove from wok and drain on kitchen paper towel. Repeat the same process in batches until all the prawns are cooked.
- 5
To serve, garnish with red chillies, spring onions and freshly grind black peppercorns.