Ingredients
20 large prawns
½ tsp ground black pepper 
1 tsp salt 

Batter Ingredients 
120g self raising flour 
1 tsp baking powder 
½ tsp ground black pepper 
1 tsp salt 
½ tsp sugar 
1 tbsp corn flour 
175ml milk
Oil for deep frying 

* Substitute prawns for 3 large chicken breasts or vegetarian/vegan meat free chunks 

** You might not need all of the water so add it gradually, it must be fluid yet still quite thick.  If after all the water has been incorporated it is still thick then add another tbsp of water. 

Method
Heat the oven to 160c and put a baking tray lined with baking parchment. 

Put all of the dry ingredients into a bowl and with your whisk just mix.  Add most of the milk and mix.  Add a tbsp of water and mix again, keep adding gradually until the thickness of a thick milkshake. 

Heat the oil in a wok or deep fryer, if using a wok the heat should be medium high so the batter seals but does not burn. 

Take your protein of choice and one by one dust very lightly with the cornflour and then put straight into the batter to thoroughly coat, and then straight into the oil being very careful as you go.  You don’t want to overcrowd the pan as each ball needs space to cook separately so cook in batches.  Cook for around 5 minutes, until golden and puffy.  When they are cooked, put into the oven dish and do the next batch. 

Serve with sweet and sour sauce.