Impress your party guests or simply relax with a Christmas movie over the holidays with these delicious tempura prawns by your side.
Quick and easy to prepare and cook, these are perfect for even the fussiest eaters with a delectable crispy and crunchy coating – thanks to the special sparkling water ingredient – and finished off with a good dunking into your favourite dip.
We love a sticky sweet chilli which complements the prawns beautifully but a lovely ketchup or creamy mayonnaise will work just as good.
Don’t forget your generous wedge of fresh lime, but again, give lemon a go if you fancy a citrus twist.
Tempura prawns with sweet chilli dipping sauce
(Image: Wooden Table Productions)
Serves 4
Ingredients
- Sunflower oil for deep frying
- 50g plain flour, plus a little for dusting
- 75g cornflour
- A generous pinch of sea salt
- 200ml chilled sparkling filtered water
- A small handful of crushed ice (made using filtered water)
- 250g large raw prawns, peeled but tails left on
- Lime wedges, to serve
- Sweet chilli sauce, to serve
1. 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.
2. Place the flour, cornflour and salt into a bowl and mix together to combine.
3. Gradually pour in the sparkling filtered water and ice, whisk together until the mixture is thin and glossy.
4. 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.
5. Fry the prawns for 1-2 minutes or until just golden brown and crisp then remove with a slotted spoon and drain on kitchen paper.
6. Serve the prawns immediately with lime wedges and sweet chilli dipping sauce.
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