Preparation
Step: 1/9
Pat dry the prawns with kitchen paper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000629/000629_step_1_M.jpg)
Step: 2/9
Turn in the rice flour to coat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000629/000629_step_2_M.jpg)
Step: 3/9
Save the excess flour.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000629/000629_step_3_M.jpg)
Step: 4/9
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000629/000629_step_4_M.jpg)
Step: 5/9
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000629/000629_step_5_M.jpg)
Step: 6/9
Allow the excess to drip off.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000629/000629_step_6_M.jpg)
Step: 7/9
Gently place in the hot oil. Turn from time to time with a slotted spoon and cook for 2 minutes until golden.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000629/000629_step_7_M.jpg)
Step: 8/9
Lift out with a slotted spoon and drain.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000629/000629_step_8_M.jpg)
Step: 9/9
Drain on kitchen paper. Continue to cook all the prawns. Serve with dips as desired.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000629/000629_step_9_M.jpg)