Archive of BBC Food Recipes

Salt and pepper ‘popcorn’ prawns with tomato and chili jam

Prep time less than 30 mins
Cook time less than 30 mins
Serves 3-4
From Chefs: Put Your Menu Where Your Mouth Is
This easy chilli jam works well with all kinds of fried snacks, but in this instance it adds a spicy depth to deep-fried tempura prawns.


  1. For the chilli jam, heat the olive oil in a pan, add the shallots and fry for about two minutes. Add the rest of the ingredients, cook for 15 minutes and then remove from the heat to cool slightly. Blend in a food processor or blender until smooth. Pass through a sieve into a clean bowl.

  2. For the prawns, heat the oil in a large saucepan for deep frying (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  3. Mix together the flours and baking powder in a large bowl. Add enough sparkling water to make a wet batter.

  4. Coat the prawns in the tempura batter and fry until lightly browned in the hot oil. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and freshly ground black pepper.

  5. Serve the prawns immediately with the chilli jam.


For the chilli jam

  • dash olive oil
  • 2 shallots, finely sliced
  • 75g/2½oz caster sugar
  • 100ml/3½oz red wine vinegar
  • 3 vine tomatoes
  • 2 red chilli
  • 1 garlic clove

For the prawns

  • vegetable oil, for deep-fat frying
  • 150g/5½oz plain flour
  • 150g/5½oz cornflour
  • 10g/¼oz baking powder
  • sparkling water
  • 480g/1lb 1oz king prawns
  • salt and freshly ground black pepper

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Salt and pepper ‘popcorn’ prawns with tomato and chili jam

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