Prawn tempura recipe

  • Serves 4
  • 10 mins
  • 328 calories / serving
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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.

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  • Ingredients

  • sunflower oil for deep frying
  • 50g plain flour, plus extra for dusting
  • 75g cornflour
  • 1 medium free-range egg
  • generous pinch sea salt
  • 200ml chilled sparkling water
  • 250g large raw prawns, peeled but tails left on
  • lemon wedges to serve
  • sweet chilli sauce, to serve
  • Energy 1370kj 328kcal 16%
  • Fat 18g 26%
  • Saturates 2g 12%
  • Sugars 0g 0%
  • Salt 0.9g 14%

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


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