1 Clean the prawns, rinse in cold running water, let them dry,
marinate them in lemon juice, salt and pepper for 1 hour.
2 Whip the eggs, add milk. Continue whipping while adding the baking soda, curry and flour
until you achieve a yoghurt-like consistency with no lumps. Add the prawns to this mixture.
3 Heat the oil in a large saucepan. Take the prawns one by one and transfer them to the oil in order to deep-fry them. Remove the prawns from the oil with a skimmer and transfer them
to a platter covered in baking paper to let the oil drain. Serve with lemon.