Prawn tempura
Method
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For the batter, sift the cornflour and flour together into a medium bowl.
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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.
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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.)
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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.
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Carefully remove with a slotted spoon and drain on kitchen paper.
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Serve in bowls with a bowl of soy sauce for dipping.
Ingredients
For the batter
- 75g/2½oz cornflour
- 75g/2½oz plain flour
- 1 free-range egg, lightly beaten
- 188ml/6½fl oz beer
For the prawn tempura
- vegetable oil, for deep-frying
- 50g/2oz plain flour
- 1.5kg/3lb 5oz uncooked king prawns, shells and central veins removed
- soy sauce, to serve
Shopping List
Prawn tempura
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry
Other