1/2 kg prawns (shelled,deveined and kept to drain)
2 teaspoons of garlic,cumin and red chilli paste (ground together)
juice of half a small lime
a little salt and pepper
1 teaspoon olive oil

mix the above and apply on the prawns. Using satay sticks (previously soaked in water) thread at least 4 prawns onto a stick. Continue till all the prawns are used up. Leave on a plate and refrigerate until ready to use.

1 cup all purpose flour
2 teaspoons oil
warm water
1/4 teaspoon baking powder
1 egg white

Take the flour and sieve with the salt. Add the oil and water and beat till all the lumps are gone. Cover and leave till needed. An hour or two is ok. When ready to use the batter add the baking powder and the beaten egg white. Dip the sticks into the batter and fry. Do not fry in very hot oil as this will burn the batter, the end product should look golden. It is best to first heat the oil, then put the flame off for about five minutes till the oil has cooled a little. Next put the oil back on the fire and start frying.
This methodology should be used whenever any frying is required to be done. It is also important to keep the flame at the same temperature. In order to ensure this the items required for frying should be ready from before hand. If there are time gaps in frying the oil tends to get very hot, scorching whatever it is you are frying.

These prawns on a satay stick are great for parties or as starters or as finger food with drinks. The crust is so amazingly crunchy. Do find out for yourself.

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