Name: King Prawns in Crispy Batter
Yield: Serves four
Cuisine: Spanish
Ingredients: vegetable oil, for deep frying; flat leaf parsley, to garnish; 12 raw king prawns (jumbo shrimp), in the shell; lemon wedges, to serve (optional); 120 ml/4 fl oz/½ cup water; 115 g/4 oz/1 cup plain (all-purpose) flour; 1 large egg (US extra large); 5 ml/1 tsp cayenne pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

A huge range of prawns is enjoyed in Spain, each with its appropriate cooking method. Langostinos are deep-water prawns, often with tiger stripes, and can be among the biggest. The best way to enjoy them is dipped in a simple batter and deep-fried.

Ingredients

120 ml/4 fl oz/½ cup water
1 large

Method

In a large bowl, whisk together the water and the egg. Whisk in the flour and cayenne pepper until smooth.
Peel the prawns, leaving just the tails intact. Make a shallow cut down the back of each prawn.
Using the tip of the knife, pull out and di