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Gluten Free Potato Flour Crispy Battered Prawns
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About this recipe:
This light batter is made with potato flour which is ideal for light crispy prawns. Serve your crispy prawns with fresh lemon, mayonnaise, tomato or Sweet Chilli Sauce. CAUTION: this recipe uses hot oil for frying which can be dangerous so please do not leave unattended.
Equipment:
heavy pan or deep fat fryer, kitchen paper, baking tray and 2 x mixing bowls
Ingredients:
Potato Flour Batter
75g FREEE Potato Flour
1 egg
salt and pepper
Crispy Prawns
150g raw prawns
oil, for frying
lemon, for serving
Method:
Potato Flour Batter
- Put 25g potato flour into a bowl and 50g into another bowl, season both bowls with salt and pepper and stir to combine.
- Break the egg into the smaller bowl and beat vigorously to make a smooth batter.
Crispy Battered Prawns
- Peel the prawns, leaving the tail on.
- Heat the oil in a heavy pan OR prepare a deep fat fryer according to the manufacturer’s instructions.
- Line a baking tray with kitchen paper.
- Dip the prawns, one at a time, into the prepared batter then into the bowl of flour.
- Carefully slide the prawns into the hot oil, a few at a time so the oil stays hot.
- Cook the prawns for 2-4 minutes depending on the heat and turning over if necessary until they are golden all over.
- Remove the cooked prawns onto the paper lined tray and keep warm.
- Repeat the batter and flour and cook the remaining prawns.
- Serve immediately with slices of lemon.
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