Prawn tempura recipe

78 ratings

Ingredients

of the reference intake
Carbohydrate 29.2g Protein 13.8g Fibre 0.6g

Half fill a large saucepan or deep fat fryer with sunflower oil and heat until a small cube of bread turns golden brown in 30 seconds. Place the flour, cornflour and salt into a bowl and mix together. Make a well in the middle with a wooden spoon, crack in the egg and then gradually pour in the sparkling water and mix together using chop sticks and stir until the mixture is thin and a little lumpy. This will ensure the batter is perfectly light and crisp.
When the oil is hot, dust the prawns in a little flour, shake off the excess and then briefly dip into the batter and transfer straight to the hot oil. Fry 2 or 3 prawns at a time and fry for 1-2 minutes or until just golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Serve immediately with lime and wasabi mayonnaise to dip into or sweet chilli sauce and lemon wedges to squeeze over.