Ingredients

• 1 pound (450 grams) fresh or frozen medium raw prawns in the shell, without heads
• 1/2 teaspoon salt
• few turns white pepper mill
• 1 large green pepper, seeded
• peanut or corn oil for deep-frying
For the batter
• 5 ounces (140 grams) all-purpose flour
• 5 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons peanut or corn oil

Instructions

1. Prepare the batter: Sift the flour and cornstarch into a large bowl, add the baking powder. Gradually whisk in the water and blend to a smooth consistency.Let stand for a minimum of 30 minutes. Just before using, add the salt and blend in the oil until the batter is smooth and shiny.
2. If frozen prawns are used, defrost thoroughly. Remove the shells but leave the tail intact. Devein and pat dry with paper towels.
3. Turn the prawns upside down, one by one, and make 3 slashes across the abdomen without cutting through completely. This prevents them from curling up when deep-fried. Add the salt and pepper.
4. Cut the green pepper into rectangular pieces.
5. Half fill a wok or deep fryer with oil. Heat to a temperature of 375°F (190°C), or until a cube of stale bread browns in 50 seconds.
6. Hold the prawn by its tail and coat the rest of its body in the batter. Lift by the tail and let some of the runny batter drip off. Put into the oil. Add about half of the prawns at a time or as many as will float freely. Deep-fry for about 3 minutes, or until the batter is pale golden in color. Remove with a hand strainer or perforated spoon and drain on paper towels. Snip off any “bearded” excess
7. batter with a pair of scissors.
8. While the prawns are in the oil, put half of the green pepper in the batter and add to the oil to fry with the prawns. Remove them when they look pale golden in color and drain on paper towels.
9. Deep-fry the remaining prawns and green pepper.
10. To serve, pile the green pepper in the middle of a platter and arrange the prawns around it with their tails facing outward.

Notes