500g prawns, shelled and deveined – keep the tail ends on
2 eggs, lightly beaten
250ml popped rice (rice crispies)
vegetable oil for frying
Clean and dry the prawns.
Add the eggs to a shallow dish and beat together.
Add the flour and popped rice to a second and third bowl.
Heat the oil in a saucepan to about 170℃.
Now dredge each prawn in flour, then egg and finally in the popped rice.
Fry the prawn in the oil for 2-3 minutes.
Serve with a dipping sauce, as a canapé.