After the humiliating defeat of the Dutch by the Danes on Saturday (and made worse by the press having a field day with the poor Dutch players) I’m staying (a little) quieter. Whoever you are supporting these Battered Prawns are yummy as a snack to eat with your football beers. They are not really Sri Lankan but this recipe is by a Sri Lankan cook – Chef Duminda.
500 g prawns
1 tsp salt
3/4 cup flour
2 tsp’s baking powder
1 cup Cornstarch
1 tablespoon oil
3/4 cup soda (or water)
4 cups oil
Wash, shell and devein prawns, leaving the tails on. Sprinkle with salt and mix well. Refrigerate for two hours.
Mix flour, baking powder, cornstarch, eggs, oil and soda (or water) to make a batter.
Heat wok. Add 4 cups oil and reheat. Holding the prawns by the tails, dip into the batter, then drop into hot oil. Fry until golden, turning once. Drain. Serve hot.
TO MAKE IN ADVANCE: Deep fry, cool and freeze. Then when required preheat oven to 350F. Place frozen prawns in single layer on a baking sheet and heat for 12 to 15 minutes.
Serve with cocktail sauce, aioli, chili sauce or sweet and sour sauce for dipping.