Sieve the flour into a bowl and add a pinch of salt

Make a hole in the middle of the flour and add 1 tbsp olive oil and the beer or lager

Stir the mixture well working it from the centre outwards until it has a smooth consistency - put aside at room temperature for 30 mins

Peel the prawns leaving part of the shell at the tail end

Whisk the egg whites until stiff then add to the batter

Heat enough oil in a pan to deep fry the prawns

Place the pawns in the batter one by one and fry them a few at a time until the batter has turned golden and the prawns are done

Remove the prawns from the oil and drain off excess oil by placing them on a plate covered with kitchen paper