Tempura Prawns
- 8 prawns
- 1 egg
- 1/2 cup milk
- 1/4 cup plain flour
Shell and de-vein the prawns. Beat egg with the milk and add the flour to form a batter. Heat oil in a pan to 350F/180C, dip prawns in the batter mix and gently lower into the oil. Cook until golden and crispy, drain excess oil with some paper towel.
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