10 medium size prawn -shell the prawns, leaving the tail intact. Dab dry and set aside. 1 cup cake flour - shifted 5 shallots - chopped 1 stalk coriander leaves - shredded/chopped 1 egg white - whisk until fluffy salt and pepper to taste oil for deep frying
Combine the flour, shallots, coriander, salt and pepper. Pour in water gradually and stir until batter is lump freed. The batter should be just thick enough to coat the back of a spoon. Mix the prawns into the egg white. Take one by one, dip into the batter and deep fry until golden brown or darker if you prefer. Drain on kitchen towel and serve with the dipping sauce.