Prawn Tempura
These crispy beer-battered prawns are a delicious treat that is perfect for sharing with friends and family. The light and airy batter perfectly coats the plump prawns, creating a crunchy exterior that pairs beautifully with the tender and juicy seafood inside. Serve them up with a side of soy sauce for dipping and watch them disappear in no time!
— Constant Cookbook
Ingredients
- 75g/2½oz cornflour
- 75g/2½oz plain flour
- 1 free-range egg
- 188ml/6½fl oz beer
- , for deep-frying vegetable oil
- 50g/2oz plain flour
- 1.5kg/3lb 5oz uncooked king prawns
- , to serve soy sauce
Instructions
- For the batter, sift the cornflour and flour together into a medium bowl.
- Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.
- Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.
- Carefully remove with a slotted spoon and drain on kitchen paper.
- Serve in bowls with a bowl of soy sauce for dipping.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6-8
Comments
No comments found.