Gluten Free Meade Potato Starch Crispy Battered Prawns

This light tempura style batter is made with Meade Potato Starch which is ideal for light crispy prawns. Serve your crispy prawns with fresh lemon, mayonnaise, tomato or Sweet Chilli Sauce.

 

CAUTION: this recipe uses hot oil for frying which can be dangerous so please do not leave unattended.

Gluten Free Potato Flour Crispy Battered

Ingredients 

  • Meade Potato Starch Batter

  • 75g Free Potato Starch

  • 1 egg

  • Salt and pepper

  • Crispy Prawns

  • 150g raw prawns

  • Oil, for frying

  • Lemon, for serving

Method

Potato Flour Batter

  • Put 25g Meade Potato Starch into a bowl and 50g into another bowl, season both bowls with salt and pepper and stir to combine.

  • Break the egg into the smaller bowl and beat vigorously to make a smooth batter.
     

Crispy Battered Prawns

  • Peel the prawns, leaving the tail on.

  • Heat the oil in a heavy pan OR prepare a deep fat fryer according to the manufacturer’s instructions.

  • Line a baking tray with kitchen paper.

  • Dip the prawns, one at a time, into the prepared batter then into the bowl of flour.

  • Carefully slide the prawns into the hot oil, a few at a time so the oil stays hot.

  • Cook the prawns for 2-4 minutes depending on the heat and turning over if necessary until they are golden all over.

  • Remove the cooked prawns onto the paper lined tray and keep warm.

  • Repeat the batter and flour and cook the remaining prawns.

  • Serve immediately with slices of lemon.

 

Equipment

  • Heavy pan or deep fat fryer, kitchen paper, baking tray and 2 x mixing bowls