1 egg, lightly beaten
Vegetable oil, for deep-frying
1.5kg uncooked king prawns, shells and central veins removed
Soy sauce, to serve
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Mix the cornflour and flour together into a bowl.
Stir the egg and whisk from the center outwards, until just combined.
Heat the oil in a pan until a breadcrumb sizzles and turns brown when dropped into it.
Place the flour onto a plate and dredge the prawns into it to cover well.
Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.
Carefully remove with a slotted spoon and drain on kitchen paper.
Serve in bowls with a bowl of soy sauce for dipping.