- Devein the prawns, then rinse them in cold water and pat dry with kitchen paper. It is important to dry prawns as the prawns will hold the batter better.
- Pour the oil in to a large saucepan until it is a third full, roughly five centimetres deep, heat the oil until hot and a small ball of batter floats to the surface of the oil as soon as it is added. Do not allow the oil to overheat.
- While the oil is heating make the batter. Mix the flour, yoghurt and cold water until smooth and thick (like double cream) and stir in Shemin’s Seafood Curry Paste.
- Add the prawns to the batter and toss throughly.
- Using tongs lift the prawns out one at a time and lower them gently in to the hot oil.
- Cook for 2-3 mins until they’re golden brown, turning them every now and then.
- Lift the prawns out with clean tongs or a slotted spoon and drain them on kitchen paper.
- Serve with lemon wedges.
Free Recipe Ebooks
Subscribe to our Newsletter and we’ll send you our delicious recipe ebooks for free!
Thank you for signing up to receive tasty recipes and handy cooking tips from us here at Shemin’s! You should receive a link to the downloads page in your inbox shortly. If it does not arrive in a few minutes, please check your junk folder.
Reviews
There are no reviews yet.