1/4 cup self-rainsing flour
2 tablespoons rice flour
2 tablespoons toasted sesame seeds
1 teaspoon Red Curry Paste (see Paste section)
1 talespoon fish suace
2 teaspoon sesame oil
1/2 cup water
12 raw king prawns
Oil for deepfrying
Chillisauce (see Suaces section)

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1 Sift the flours into a medium bowl. Stir in the sesame seeds. Combine the curry paste with the fish sauce and sesame oil in a small jug; add to the dry ingredients with enough water to form a batter the consistency of thick pouring cream. Cover and
set aside for 30 minutes while preparing the prawns.
2. Pell the prawns leaving tail itact; devein. Heat the oil to moderately hot in a deep pan or wok. Holding the prawns by their tails dip them into the batter and then deep-fry, in small batches, for
about 2 minutes or until golden brown and cooked through.
3. Remove the prowns from the oil with a wire mesh strainer, slotted spoon or tongs and then drain on paper towels. Serve immediately with some chili sauce.