Ingredients

1/4 cup self raising flour
2 tb sp rice flour
2 tb sp toasted sesame seeds
1 tsp red curry paste
1tbsp fish sauce
2tsp sesame oil
1/2 cup water, approximately
12 raw king prawns
oil for deep frying
chili sauce, for serving.

Sift flours into a medium bowl. Stir in the sesame seeds. combine the curry
paste with the fish sauce and sesame oil in a small jug, add to the dry ingredients
with enough water to form a batter the consistency of thick pouring cream.
Cover and set aside for 30 minutes while preparing the prawns.

Peel the prawns leaving the tails intact, de vein. Heat the oil to moderately hot
in a deep pan or wok. Holding the prawns by their tails, dip them into the batter
and the deep fry, in a small batches, for about 2 minutes or until golden brown
and cooked through.


Remove the prawns from the oil with a wire mesh strainer, slotted spoon or tongs
and then drain on paper towels.

Serve immediately with some chili sauce.

(Makes :12)