Crispy king prawns - wheat free recipe
This is a great finger food recipe, just perfect for buffets. And with the addition of rice and a sweet & sour sauce can be quickly turned into a full, and very tasty, Chinese takeaway style meal.
dietary information: | |
| wheat free |
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| gluten free |
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| nut free |
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| dairy free |
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| vegetarian |
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| vegan |
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makes 30
| 30 | king prawns, cooked, peeled & veined | |
| 50 | g | all purpose wheat free or gluten free flour (depending on dietary requirements) |
| 1 | tbsp | cornflour |
| 2 | tsp | baking powder |
| water | ||
| groundnut oil, for deep frying (can be substituted with another flavourless oil) | ||
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Please note this recipe contains nut oil |
| 1. | Dry prawns on kitchen paper. |
| 2. | Mix flour, cornflour, baking powder with enough water to make a fairly thick batter that will coat the prawns and not slide off. |
| 3. | Heat the oil until a drop of batter will sizzle and brown fairly quickly. |
| 4. | Carefully drop approx 6 - 7 batter coated prawns into the oil and allow to cook until batter has puffed up and turned golden brown, takes approximately 1½ - 2 minutes. |
| 5. | Remove cooked crispy prawns with a slotted metal spoon and place on a plate lined with several sheets of kitchen paper to drain. Keep warm in a moderate oven until all prawns are fried. |
These make a wonderful addition to the buffet table or as a starter, especially if served with a selection of dips. |
This recipe contains nut oil, if you want to avoid using this then simply substitute with another flavourless oil suitable for deep frying.
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