PINOY BATTERED PRAWNS

RECIPE:


1 k large prawns
juice of 1 lemon
1/2 tsp salt

BATTER:

1 c flour
1 c cornstarch
2 tbsp baking powder
1 Tbsp powdered  seasoning
4 eggs
1/2 c water

cooking oil for deep frying


Clean,unshell the prawns  and leave the tail intact.
Deviened and make small slash accross its belly so not to curl when fried.
Marinate prawns with the lemon juice and salt for 30 minutes.
Cover and put inside the fridge.
Prepare and whisk the batter ingredients.
Floured first the prawns then dip into the batter mixture coated evenly.
Deep fry in batches until golden brown.
Drain excess oil with paper towels.
Serve with the dipping sauce of your choice.