Prawn Tempura with a Soy and Chilli Dip
By The Smart School of Cookery
Published on 25 April 2022
Simple ingredients cooked well - seafood at its best.Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 2 cups of plain flour
- 12 deveined and butterflied prawns
- 1 cup of cornflour
- 2 eggs
- 50 ml of sweet chilli sauce
- 50 ml of soy sauce, diluted with 20ml of water
- 250 ml of vegetable oil, for frying (for safety be sure to only fill to 1/3 the height of the pan you are using)
Method
Step 1
Fill a saucepan no more than one third full with vegetable oil and heat.Step 2
Crack the eggs into a bowl, add 200ml water and mix.Step 3
Add one cup of plain flour and one cup of cornflour to the mix and blend; do not try and remove the lumps.Step 4
Add a couple of ice cubes to keep the mixture cold throughout use; it is frying the cold batter with the hot oil that makes it a tempura.Step 5
Test your batter consistency in the hot oil before use to get the right consistency; the batter should explode into light pieces when dropped in the hot oil.Step 6
Dust the prawns with plain flour, dip the prawns in the batter and carefully place into the oil immediately. Deep fry until crispy and the prawns are pink (this should be around 3 minutes). Drain.Step 7
To make the dipping sauce simply mix the sweet chilli sauce and diluted soy together and serve alongside the prawns.