Prawns with Feather-Light Crust

• 1 cup rice flour
• ½ cup panko Japanese-style bread crumbs
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly ground pepper mélange
• 2 eggs
• 1 tablespoon water
• 2 pounds large raw shrimp, shelled, deveined, tail attached
• Canola oil

In a shallow medium-size bowl, stir together rice flour, panko crumbs, salt, and pepper; set it aside.

In a small bowl, whip together the eggs and water with a fork.

Preheat a large skillet or wok over medium heat. Add oil to a depth of 1 inch. When the oil is hot, dip the shrimp into the egg wash and then into flour mixture until it is well coated. Transfer the shrimp to the skillet and cook 1 ½ minutes, flip it over and cook 1 ½ minutes more, or until the shrimp are golden brown. Drain on paper towels and keep warm. Repeat the process with the remaining shrimp, working in small batches to accommodate the skillet size.

Yield: 8 servings