Deep Fried Prawns

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Curry paste

  2 tbsp or 30g

• Water

  Plain, clean water

  8 tbsp or 118g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 cup or 896g

Directions

1. De-vein, wash, and pat dry the prawns thoroughly.
2. In a separate bowl, prepare the batter by mixing the flour, curry paste, water, and cilantro. Stir well and let it stand for 10 minutes.
3. Heat the oil in a large pot to a depth of 2-3 inches, ensuring it's hot enough for deep frying.
4. Dip each prawn into the batter, then carefully place into the hot oil. Fry a few prawns at a time, avoiding overcrowding.
5. Fry the prawns until golden brown and cooked through. Drain on paper towels and serve hot.