• 500g raw prawn tails

  • 100g rice flour

  • 2 tbsp drinking chocolate

  • 1/2 tsp paprika

  • 1/2 tsp dried chillies

  • 2 eggs

  • Dip

  • Ingredients

  • 1 banana

  • 1 avocado

  • 150g natural yoghurt

  • Juice and zest of one lime


  • 1.

    Toss prawns through the rice flour for a light dusting.

  • 2.

    Then beat the eggs and slide the prawns in.

  • 3.

    Combine the drinking chocolate with the rice flour, paprika and chillies.

  • 4.

    Remove the prawns from egg mix and toss in the spices.

  • 5.

    Deep fry in canola oil at around 180C untill golden brown.

  • 6.

    Serve with banango dip.

  • Dip:

  • 1.

    Combine all ingredients and blend until smooth.


For more information and recipes from this series, click on the following link

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