1. Sieve the flour into a bowl and add a pinch of salt

2. Make a hole in the middle of the flour and add 1 tbsp olive oil and the beer or lager

3. Stir the mixture well working it from the centre outwards until it has a smooth consistency - put aside at room temperature for 30 mins

4. Peel the prawns leaving part of the shell at the tail end

5. Whisk the egg whites until stiff then add to the batter

6. Heat enough oil in a pan to deep fry the prawns

7. Place the pawns in the batter one by one and fry them a few at a time until the batter has turned golden and the prawns are done

8. Remove the prawns from the oil and drain off excess oil by placing them on a plate covered with kitchen paper

 

Tips and ideas:

• Be careful not to fry too many prawn at once or they will stick together in the frying pan
• Serve with a cold dry white wine