BeebRecipes.co.uk
Archive of BBC Food Recipes

Home By chef

Tempura prawns with mango, pepper and chilli salsa

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Lesley Waters

From Ready Steady Cook

Method


  1. For the tempura prawns, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Place the flour and beer into a bowl and whisk well until the batter is the consistency of single cream, adding more or less beer as necessary. Add the ice cubes and stir well.

  3. Dip the prawns in the batter and then carefully place into the hot oil. Deep fry until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.

  4. For the mango salsa, place all the salsa ingredients into a bowl and mix well.

  5. Serve the prawns on a plate with a bowl of the mango salsa to the side. Garnish with fresh coriander and lime wedges.

Ingredients

For the tempura prawns

  • vegetable oil, for deep frying
  • 115g/4oz plain flour
  • 125ml/4fl oz beer
  • 4 ice cubes
  • 4 king prawns, shells removed, de-veined

For the mango, pepper and chilli salsa

  • ½ mango, finely chopped
  • ½ red pepper, finely chopped
  • 4 spring onions, finely chopped
  • 1 lime, juice only
  • 1 tsp caster sugar
  • ½ tsp chilli flakes
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh coriander

To serve

  • chopped fresh coriander
  • lime wedges

Shopping List

Tempura prawns with mango, pepper and chilli salsa

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Meat, fish and poultry

Other

Click here to view the Recipe on BBC.co.uk
This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!