Prawn Tempura
- 0 - 30 Minutes
- Medium
- Serves 2
Crispy coated prawns served with a chilli dip and Tilda Basmati Rice
Method
Ingredients
Ingredients
- 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
Method
-
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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Rinse rice under cold water till clear, boil for 10 minutes and drain. Serve with the prawns and sauce of your choice
