Pazoon Ngabaung Kyaw - Thai Prawns Fried In Batter 1 ib small prawns or shrimp 1/2 cup chick pea flour (besan) 1/2 cup self-raising flour 1 teaspoon salt 1 clove garlic crushed 1/2 teaspoon finely grated fresh ginger 1/4 teaspoon ground turmeric 1/2 cup water 1 oil for deep frying Take heads off prawns - there is no need to shell or de-vein them if they are as small as they should be. Mix remaining ingredients together to form a dipping batter, stir in the prawns, then put small spoonfuls into the hot oil and fry until golden brown and crisp. Fry only a few spoonfuls at a time, and prevent them from sticking to each other by spooning oil over them as each one is added to the oil. Drain on absorbent paper and serve warm. Yield: 1