Prawn tempura with wasabi cream dip recipe

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Prawn tempura with wasabi cream dip HERO
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  • Cost per serving: £1.34
  • 5mins to prepare and 10mins to cook Takes: 5mins to prepare and 10mins to cook
  • Makes 6 Serves: Makes 6

Combine the dip ingredients in a serving bowl, season and set aside.

Half-fill a large pan with oil and heat until a small cube of bread turns golden brown in 30 seconds.

In a bowl, combine the flour and cornflour with some seasoning. Make a well in the middle, crack in the egg and mix with chopsticks. Slowly add the water to make a thin, slightly lumpy batter.

Dust the prawns in flour, dip in the batter, then fry in the hot oil in batches for 2-3 minutes, until golden. Remove with a slotted spoon and drain on kitchen paper.

Serve immediately with the dip and some lime wedges.

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  • sunflower oil, for deep-frying
  • 50g (2oz) plain flour, plus extra for dusting
  • 75g (3oz) cornflour
  • 1 medium egg, beaten
  • 175ml (6fl oz) sparkling water, chilled
  • 350g (12oz) large raw prawns, peeled, tails left on
  • lime wedges, to serve
  • For the wasabi cream dip
  • 200g (7oz) half-fat crème fraîche
  • 1tsp wasabi paste
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Each serving contains
  • Calories 500 25%
  • Sugar 1g 1%
  • Fat 40g 57%
  • Saturates 7.8g 39%
  • Salt 2.4g 40%
of an adult's Reference Intake amount. Find out more
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