Mix the dry ingredients for the batter together and then whisk in the beer, making sure there are no lumps. Let the batter rest for 20 minutes.
To make the salsa, peel the mango and cut the flesh from the stone in two halves. Dice the flesh and mix it with the remaining ingredients. Rest for at least 10 minutes before using.
Take the shells off the prawns but leave the tail end with its little flipper intact. This will make them easier to hold when you put them in the fryer and it’s also deliciously crunchy to eat. Remove the intestinal tract by running a small knife along the top of the prawns and pulling out anything that isn’t white flesh. Cut the okra in half lengthways, put with the prawns into the batter and toss well. In a deep-fryer, or deep pot, heat up some vegetable cooking oil until it is just smoking (180°C/350°F). Cook the okra by lowering them individually into the hot oil; once they’ve turned a golden brown remove from the oil and drain on absorbent paper. Keep in a warm place while you cook the prawns in the same way. Serve with the salsa on the side.
© 1997 Peter Gordon. All rights reserved.