Shrimps In Batter
|Frozen norwegian cooked prawns||4 Ounce|
|Self rising flour||4 Ounce|
|Water||1⁄4 Pint (2/3 Cup)|
|Peanut oil||1 Tablespoon|
The 'shrimps' here are actually Norwegian prawns.
In the United States these are shrimps.
Defrost and drain the prawns and have them ready.
Sift the flour and salt into a basin.
Stir in the water.
Leave to rest for an hour in order to disperse any elasticity introduced to the batter by stirring.
Have a pan half filled with the oil.
Heat it to 375°€”380°F. or 190°€”193°C.
Dip the prawns in the batter and drain off excess.
Drop them into the hot oil and cook until golden in colour.
Lift out with a wire skimmer, place a portion on 2€”3 lettuce leaves.