1 mango, peeled, pitted and chopped
1/2 cup chopped scallions
1/2 small red chili pepper, seeded and chopped
3 tablespoons lime juice
2 tablespoons Sesame oil
1/2 cup chopped fresh basil
ground pepper to taste
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon brown sugar
1 3/4 cups beer
3 cups vegetable oil for deep frying
20 jumbo shrimp (king prawns) peeled and deveined, tails intact
lime wedges for serving
To make salsa, combine mango, scallions, chili pepper, lime juice, sesame oil, basil and ground pepper in bowl. Mix well and set aside.
To make prawns, sift flour, baking powder and salt into bowl. Stir in red pepper flakes and sugar. Pour in beer and mix with wooden spoon until batter is smooth.
Heat oil in wok until it reaches 375 F, 190 C, on deep frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Dip prawns, one at a time, into batter, allow excess to drain off and carefully drop in hot oil.
Deep fry until golden, 30-60 seconds. Using slotted spoon, remove from wok and drain on paper towels. Continue until all prawns are cooked. Serve prawns hot with lime wedges and mango salsa.