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["Wash the shelled and deveined prawns and pat dry with paper towels.", "Combine rice flour, salt and baking powder in a small bowl, whisk to combine. Pour in 1/2 cup cold beer, whisking until smooth. Batter should be just a bit runny (like a thin pancake batter). If it's not, add more beer, a little bit at a time, whisking until smooth.", "Heat canola or other oil in wok or large, deep pan to 375F.", "Spread extra rice flour on small plate. Dredge each prawn in rice flour, dip into the batter, letting the excess drip off. Fry the prawns until golden and crispy, about 3-4 minutes. Do not crowd pan. Fry in 2 or more batches, if necessary. Drain on paper towels. Serve hot with Mango Pineapple Sweet & Sour Sauce. Kainan na!", "Mix all ingredients together in a medium-small pot. Stir to combine and bring to a boil, stirring occasionally. Reduce heat, simmer 15 minutes, stirring occasionally. Serve warm with hot-from-the-fryer Camaron Rebosada.", "*Banana Ketchup, or banana sauce, is a popular Philippine fruit ketchup condiment, made from mashed banana, sugar, vinegar and spices. Available in grocery store Asian sections or Oriental markets.*", "Adapted from Junblog - Stories from my Filipino Kitchen
