Tip the flour onto a plate, pour the egg yolks onto a shallow dish or plate and scatter the breadcrumbs onto a separate plate.
Dust the prawns first in the flour, then coat with the beaten egg and finally roll in the breadcrumbs until evenly covered.
Heat the vegetable oil in a deep heavy-bottomed saucepan until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.) Add the breaded prawns to the hot oil and fry until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Serve at once.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Lewis and Mark Franks face the Put Your Money Where Your Mouth Is showdown.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.