Tempura prawns with spring onion, baby spinach and balsamic salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Heat the oil in a deep heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix the flour and water together in a bowl until the batter has the consistency of single cream.
Add the ice cubes to chill the batter.
Dip the prawns and spring onions into the batter, then add to the hot oil to deep-fry for 4-5 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
For the salad, mix the oil and balsamic vinegar in a bowl. Add the spinach and mix to coat the leaves in dressing.
To serve, place the spinach into the centre of a plate. Arrange the spring onion and prawn tempura on top of the spinach.

1 handful baby spinach leaves

4 spring onions, halved

100g/3Â½oz plain flour

1 tbsp balsamic vinegar

2 tbsp olive oil

400ml/14fl oz vegetable oil, for deep frying

2 king prawns, shells removed, de-veined

4 ice cubes

75ml/2Â½fl oz fizzy water

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