Prep time: 20 mins 250ml 1 large 200g 1 tbsp Method 1. Pat-dry prawns. In one bowl, mix together buttermilk and egg. In another shallow bowl, mix together flour and seasoning with a small pinch of salt. Dip each prawn into buttermilk mixture then into flour mixture, making sure they are well coated. Place on a tray and allow to stand for 5 minutes, then dip them into flour mixture again. Heat oil in pan over medium heat. Once oil is hot, add prawns, a few at a time. (Shake off excess flour before you frying.) Fry until golden brown. Remove with a slotted spoon and drain on absorbent kitchen paper. Serve with salad and dipping sauce.
Cooking time: 15 mins Ingredients 1 kg medium-sized prawns, peeled and deveined keeping tails intact buttermilk egg self-raising flour cajun seasoning oil, for deep frying salad, to serve