Cuisine
Time
30 mins mins
Servings
2 people people
• Start by preparing your prawns. You can remove the head and the large part of the tail with scissors or a sharp knife. Keep the heads and tails in a bowl.
• In a dry pan, cook off your prawn heads and tails until they are bright and pink in color, pressing down on the heads to release oils and flavour. Add in water and simmer for 5 minutes before straining. Keep the water as a stock for later.
• To make the batter add both flours into a large bowl. Using a whisk, gradually add in the prawn stock and egg. Combine until it is a smooth batter. Season with a pinch of salt.
• Combine dipping sauce ingredients and check for seasoning.
