More-ish and tasty, battered king prawn tempura with a sweet chilli dipping sauce make a great snack or starter.
- Oil,for deep-frying
- 400g packet raw, peeled king prawns, defrosted if frozen
- Sweet chilli dipping sauce, to serve
- For the batter:
- 1 medium egg, separated
- 150ml (¼ pint) chilled sparkling water
- 60g (2oz) plain white flour, plus a little extra for dusting
Heat oil for deep-frying to 190°C – if you’re not using a deep-fat fryer or don’t have a thermometer to check the temperature, then a cube of bread should turn golden in about 30 secs.
To make the batter, mix the egg yolk with the sparkling water, then whisk this lightly into the flour. Whisk the egg white until stiff and then fold it into the batter.
Toss the prawns in the extra flour and shake off any excess. Dip the prawns in the batter, using 2 forks to turn them, then lift them out of the batter and lower them into the hot oil. Cook the prawns for about 4-6 mins, using a slotted metal spoon to gently turn them occasionally, until the batter is golden and the prawns look as if they have turned pink. Cook in several batches, so the pan isn’t overcrowded and the prawns won’t stick together. Keep the cooked prawns in a warm oven to keep them hot while cooking the rest.
Drain the tempura on absorbent kitchen paper and serve with sweet chilli dipping sauce. (Not suitable for freezing.)
Top tip for making Prawn tempura
Woman's Weekly's Sue McMahon says don't worry too much if the batter ends up slightly lumpy, as the lumps will make it more crunchy.