Prawn Tempura
Crispy coated prawns served with a chilli dip and Sweet Chilli Rice
- 16 - 30 Minutes
- Medium
- Serves 2
How to make PRAWN TEMPURA
Method
Ingredients
Ingredients
- 1 pack Tilda Steamed Sweet Chilli & Lime Basmati or Tilda Egg Fried Basmati
- 180g pack raw king prawns
- 75g cornflour
- 75g plain flour
- 1 egg, lightly beaten
- 200ml sparkling water
- 1 tbsp flour for dusting
- Salt and pepper seasoning
- Vegetable oil for deep frying
- Sweet Chilli, Plum or Soy sauce to serve
How to make Prawn Tempura
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Sift the cornflour and plain flour together in a large bowl
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Make a well in the centre and add the egg and water
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Whisk to combine, do not overmix
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Heat oil for frying in a large heavy bottomed pan,(test with a piece of bread until becomes golden when dropped in). Caution: Do not leave unattended, hot oil can be dangerous.
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Dust the prawns lightly with seasoned flour
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Dip into the batter and place carefully into the hot oil
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Deep fry for 2-3 minutes, until golden and crisp
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Remove with slotted spoon and drain on kitchen paper
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Heat the rice according to pack instruction and serve with the prawns and sauce of your choice
