Cuisine
Time
40 mins mins
Servings
4 people people
Peel, butterfly and devein the prawns. Keep their heads for deep frying.
Mix your sauce ingredients together, leaving the chicken stock for later.
Place the dry batter ingredients in a bowl, and coat each prawn and prawn head.
Once the prawns are coated, add the soda water to the batter, to make a single - cream like consistency.
