Crisp Prawns is Curtis Stone’s recipe, my favorite chef and my teacher……. I hope you will like it …..

Ayesha’s Kitchen

Ingredients:

• 750 gms peeled tailed prawns (with tails)
• 1 cup rice flour
• Some salt
• Some red chilli flakes
• 1 tbspn lemon zest
• Vegetable oil for deep frying

Procedure:

-Heat oil.

-Wash and pat dry prawns. Apply some salt.

-In a shallow dish mix rice flour with lemon zest and red chilli flakes. Toss and coat prawns in this mixture and deep fry for 3 – 4 minutes in 4 batches.

-Take out and serve hot with aioli dip or your favourite seafood dip, tartar sauce.