INGREDIENTS
6 King prawns
For the batter:
50g Cornflour
50g Plain flour
150ml Ice cold water, preferably sparkling
Pinch dried chillies
Splash Worcestershire sauce
1 clove garlic, chopped
Salt
For the salsa:
100g Radishes plus leaves, chopped
½ Onion, chopped
1 cloves of garlic, chopped
Handful basil, chopped
Handful coriander, chopped
Pinch sugar
Splash white wine vinegar
Salt & pepper
Rapeseed oil for frying
Recipe continues
METHOD
To make the batter:
In a bowl sieve equal quantities of cornflour, plain flour and pour in the sparkling water, if time permits allow to rest for 15-20 minutes.
Add dried chillies, Worcestershirer sauce, garlic, salt and pepper and combine together. Dip the prawns in to the batter and deep fry until golden. Drain on kitchen paper and sprinkle with a pinch of salt.
Tip: Extra batter can be stored in the fridge, use within two days.
To make the salsa:
Roughly chop the onion, garlic, basil, coriander, radishes and radish leaves.
Mix all the ingredients in a bowl and add the sugar, salt and white wine vinegar.
Season and serve.