Tempura prawns with mango, chilli and lettuce cups

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

For the tempura prawns, place the vegetable oil into a deep, heavy-based pan and heat until a small cube of bread dropped into it sizzles and turns golden-brown (CAUTION: Hot oil can be dangerous. Do not leave unattended).
Mix the flour and water together in a bowl to make a thin, smooth batter. Dip the prawns into the batter to coat.
Carefully drop the prawns into the hot oil and deep fry for 3-4 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
For the mango, chilli and lettuce cups, mix the mango, lime zest and juice and chilli together in a bowl.
Place the lettuce leaves onto a plate. Spoon the mango mixture into the middle of each leaf and top with a prawn. Serve immediately.

3 Little Gem lettuce leaves

1 red chilli, deseeded and finely chopped

Â½ mango, peeled and chopped

1 lime, zest and juice

85g/3oz self-raising flour

vegetable oil, for deep frying

3 raw tiger prawns, shells and heads removed, deveined

150ml/Â¼ pint sparkling water

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