Preparation

Pat dry the prawns with kitchen paper.

Turn in the rice flour to coat.

Save the excess flour.

Heat the oil in a deep pot or deep-fat fryer to 170°C. It is hot enough when bubbles form around the handle of a wooden spoon dipped into the oil.

Tip the rice flour into a bowl. Add the egg white, salt and curry powder and stir quickly with a whisk. Add 150ml cold water and mix to a smooth batter. Dip each prawn into the batter.

Allow the excess to drip off.

Gently place in the hot oil. Turn from time to time with a slotted spoon and cook for 2 minutes until golden.

Lift out with a slotted spoon and drain.

Drain on kitchen paper. Continue to cook all the prawns. Serve with dips as desired.