Tempura Prawns

  • 8 PRAWNS
  • 1 EGG
  • 1/2 CUP MILK
  • 1/4 CUP PLAIN FLOUR

Shell and de-vein the prawns. Beat egg with the milk and add the flour to form a batter. Heat oil in a pan to 350F/180C, dip prawns in the batter mix and gently lower into the oil. Cook until golden and crispy, drain excess oil with some paper towel.

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