This recipe has been adapted from a provençal biscuit!
The recipe (for 1 kg of prawns, medium sized)
2 eggs
1 cup of flour
1 can of cold beer
a pinch of salt
2 tablespoons of dried lavender flowers (the type used for infusions)
1 teaspoon of paprika powder
Peel and clean the prawns but keep the tail. Marinate with 2 tablespoons of Grand Marnier and a pinch of salt. Reserve.
Mix all the ingredients to make a frying batter. Heat oil in a deep casserole for frying (or any frying contraptions you might have in your kitchen). Dip the prawns individually in the batter and slide them into the hot oil to fry, holding the tail. Drain and serve hot. You won't believe the wonderful marriage of lavender scent and fried prawn beignets!
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