Batter for Prawns


 This recipe is suitable for deep frying & shallow frying only. Designed for use with Bakers' Magic gluten free flour, I can't guarantee yum scrum crispy batter if another gluten free flour is substituted in (you'll need to adjust the recipe).



100 g Bakers' Magic gluten free flour

100 g Maize starch (cornflour from corn)

1 Egg

1/2 tsp Baking powder

1/2 tsp salt

200 - 300 g Water


Water - The amount of water added will depend on how you like your batter. Add in the 200 g of water to start with, batter one or two prawns, deep fry them and get your family to try them. If the batter is too thick for your liking add in a bit more water.





Use a stab blender to combine the batter ingredients in a bowl.

Turn on deep fryer (180 C) or start heating oil in fry pan (if shallow frying).

Put ~ 8 prawns into the batter, stir with a spoon to ensure the prawns are coated.

Use tongs to pick up the prawns by the tails and transfer them to the deep fryer. 

Deep fry the prawns for approximately 4 - 5 mins (it will depend on the size of the prawns).

Use a slotted metal spoon to scoop the prawns out of the oil. Transfer prawns to some paper towel. Cut one of the larger prawns to check that it is cooked through.

Repeat deep frying until all prawns are cooked.


Transfer prawns to a plate (optional arrange them on a bed of deep fried bean curd noodles).

Simply enjoy!