For the batter: beat the egg and then add the flour, milk and baking powder. Mix until smooth and lump-free and then season with salt and pepper. Place the batter in the fridge and leave to rest for one hour.
De-shell the prawns, leaving the tail intact.
Place the oil in a deep pan and heat to 180°C.
Roll the prawns in flour, dip into the batter and then roll through breadcrumbs.
Carefully place the prawns in the cooking oil and cook for 2 minutes.
Once golden brown, remove the prawns beignets from the oil and drain on kitchen paper.
«Serve with a sweet and sour dipping sauce and a crunchy salad.»
Light and crispy prawns cooked in a delicate batter with a breadcrumb finish.