100g/3½oz rice flour
2 free-range eggs, lightly beaten
200g/7¼oz gluten free breadcrumbs
4 large, raw tiger prawns, peeled with tails left on, de-veined
vegetable oil, to deep fry
Chopped cilantro to serve
Lime wedges - optional
Tip the rice flour onto a plate, pour the egg yolks onto a shallow dish or plate and scatter the gluten free breadcrumbs onto a separate plate.
Dust the prawns first in the rice flour, then coat with the beaten egg and finally roll in the gluten free breadcrumbs until evenly covered.
Heat the vegetable oil in a deep heavy-bottomed saucepan until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.)
Add the breaded prawns to the hot oil and fry until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Serve at once.
Recipe adapted from: Good Food