Prawn tempura with dip
Sunflower oil, for deep-frying
50g plain flour, plus extra for dusting
75g cornflour
1 medium egg, beaten
175 ml sparkling water, chilled
350g large raw prawns, peeled, tails left on
Lime wedges, to serve
For the wasabi dip
200g half-fat crème fraîche
1 tsp wasabi paste
Serves
6
Preparation Time
5 minutes
Cooking Time
10 minutes
Main ingredients
Shellfish, Dairy, Flour, Fruit, Eggs, Oil
Recipe Type
Party Food, Entertaining, Tapas
Level of Difficulty
Easy