Prawn Tempura
- 0 - 30 Minutes
- Medium
- Serves 2
Crispy coated prawns served with a chilli dip and Tilda Basmati Rice
Ingredients
Method
- 120g Tilda Basmati rice
- 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
- Oil for deep frying
- Sweet Chilli, Plum or Soy sauce to serve
- Sift the cornflour and plain flour together in a large bowl
- Make a well in the centre and add the egg and water
- Whisk to combine, do not overmix
- 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.
- Dust the prawns lightly with seasoned flour
- Dip into the batter and place carefully into the hot oil
- Deep fry for 2-3 minutes, until golden and crisp
- Remove with slotted spoon and drain on kitchen paper
- Rinse rice under cold water till clear, boil for 10 minutes and drain. Serve with the prawns and sauce of your choice
