Step: 1/9

Pat dry the prawns with kitchen paper.

Step: 2/9

Turn in the rice flour to coat.

Step: 3/9

Save the excess flour.

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.

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.

Step: 6/9

Allow the excess to drip off.

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.

Step: 8/9

Lift out with a slotted spoon and drain.

Step: 9/9

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