Lockdown rumbles on, we’ve decided to let you in on some of our favourite recipes! 

This dish is perfect for a weekend treat, its also perfect with chicken as well!

  • Cals (150g portion)
  • 370
  • Protein
  • 37g
  • Carbs
  • 42g
  • Fat
  • 6g per serving

For the prawns

  • 300g King Prawns (membrane removed)
  • 125g plain flour
  • 185g sparkling water (cold)
  • 3 tsp baking powder
  • 2 tsp cornflour
  • 1 egg white
  • 2 tsp salt and pepper mix – I love this ONE

For the dipping sauce

  • 2 tsp light soy
  • 1 tsp dark soy
  • 1/2 lime, zest and juice
  • 3 tsp Thai sweet chilli
  • Start with the prawns, check the spine and see if the membrane that runs down the middle has been removed
  • Sift the flour and corn flour into a bowl, create a well in the centre and add the egg, water and other ingredients, whisk from the centre outwards until smooth, set aside for 5 minutes.
  • Pre-heat the oil to 180 degrees, we use a little fryer with sunflower oil
  • Combine the ingredients for the dipping sauce and set aside
  • Dust the prawns flour and then drop in the batter, when removing allow the excess batter to drip off so the coating is light
  • Drop in the fryer in batches and cook for 2-3 minutes until crisp.
  • Remove with a slotted spoon and place on a plate covered with kitchen paper to drain.
  • Serve with the soy sauce on the side and devour!

For more recipes check out our BLOG

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