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Carrots, Yoghurt and Prawn Floss
- Serves
4–8
- Difficulty
Easy
Published 2014
Ingredients
100 g 3½ oz 2 tablespoons
Method
Put the prawns in a bowl, cover with the anchovy juice and set aside for 30 minutes to marinate. Dry the prawns on paper towel and cut each prawn into 6 pieces.
Put a heavy-based saucepan over medium–high heat and heat the vegetable oil to 180°C (350°F) or until a cube of bread dropped into the oil turns brown in 15 seconds. Add the prawn pieces and fry for 4 minutes until golden brown
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