Filipino Camaron Rebosado

Ingredients:
12 pieces large prawns
vegetable oil for deep-frying
Batter:
I egg, beaten well
2 tablespoons cold water
1/4 cup cornstarch
salt and pepper to taste

Method:
Devein and butterfly prawns by slitting its back open. Leave tail intact for holding. Lightly sprinkle salt on prawns. Set aside.

Mix batter in a bowl by combining all ingredients until smooth. Prepare pan and oil for frying. Combine prawns with batter making sure all parts are covered. Make more
batter if necessary.

Deep-fry prawns individually in oil until golden light brown. Drain on paper towel. Serve with sweet and sour sauce.