Tempura Prawns
Ingredients
150g flour
½ cup ice-cold soda water
1 free-range egg white, beaten
2 cups canola oil
250g fresh, cleaned prawns
Sea salt, to taste
Sweet chilli sauce, for serving
Fresh limes, for serving
½ cup ice-cold soda water
1 free-range egg white, beaten
2 cups canola oil
250g fresh, cleaned prawns
Sea salt, to taste
Sweet chilli sauce, for serving
Fresh limes, for serving
Method
Whisk the flour and soda water together until no lumps remain, then fold in the beaten egg white.
Heat the oil In a small saucepan over a high heat. Slice the squid tubes into thin strips, dip them into the batter to coat generously and carefully drop into the hot oil.
Fry for 30 seconds to 1 minute, or until cooked but tender and golden, then remove using a slotted spoon and drain on kitchen paper.
Serve warm, scattered with sea salt, with a sweet chilli dipping sauce and fresh limes on the side and a handful of shoestring potatoes or potato crisps.
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