- 1 free-range egg
- 1 cup cold soda water
- 1 cup sifted flour
- Sprinkle of sea salt
- 2 cups canola oil
- 12 prawns, cleaned and shelled
Beat a free-range egg with cold soda water.
Add sifted flour and a sprinkle of sea salt to taste, then mix to combine.
Heat canola oil in a saucepan over a medium to high heat.
Coat cleaned and shelled prawns in the batter and fry in batches for 1–2 minutes, or two until the batter is puffy and golden.
If a teaspoon of batter dropped into the oil sizzles and puffs up, the oil is at the right temperature.
Remove using a slotted spoon and drain on kitchen paper.
Serve hot with sweet chilli sauce for dipping and a sprinkling of chilli salt.