Prawn tempura with dip
Prep:
5 mins
Cook:
10 mins
Delicious crisp and light battered prawns with a wasabi dip make a fabulous party platter.
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
Mix the dip ingredients in a serving bowl, season with salt and pepper then set aside.
Half-fill a large pan with oil and heat until a small cube of bread turns golden brown in 30 seconds.
In a bowl, pour and combine the flour and cornflour with some salt and pepper.
Make a well in the middle, crack in the egg and mix with the ends chopsticks or the ends of 2 wooden spoons.
Slowly add the water to make a thin and slightly lumpy batter.
Dust the prawns in flour, dip in the batter then fry in the hot oil in batches for 2-3 minutes, until golden.
Remove with a slotted spoon and drain on kitchen paper.
Serve immediately with the dip and some lime wedges if you like.
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
