Prawn Tempura
- 0 - 30 Minutes
- Medium
- Serves 2
Crispy coated prawns served with a chilli dip.
Ingredients
Method
- 1 pack of Tilda Egg Fried Basmati
- 180g pack of raw king prawns
- 75g of cornflour
- 75g of plain flour
- 1 egg, lightly beaten
- 200ml of sparkling water
- 1 tbsp of flour for dusting
- Salt and pepper seasoning
- Vegetable 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 it 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
- Heat the rice according to pack instruction and serve with the prawns and sauce of your choice
