Tempura of Prawns & Vegetables

Difficulty: intermediate

Tempura

200 g Neill’s Self Raising flour
2 free range egg yolks
350 ml iced carbonated water
1 teaspoon cornflour
12 tiger prawns
2 red chillies (deseeded)
3 scallions

Dipping Sauce

6 tablepoons rice wine vinegar
2 tablepoons honey
1 tablepoon low salt soy sauce
1 teaspoon grated ginger

Method

Mix all the ingredients for the dipping sauce and set aside to infuse
Make the batter by whisking together the egg yolks and iced water, add the flour and
cornflour and stir together using chop sticks if you have them. This helps to keep the batter
lumpy, which is what you want
Add ingredients to batter and make sure everything is well coated.
Set fryer to 170°C and cook until crispy on both sides. Drain on some kitchen paper and
serve with dipping sauce and flavoured sea salt.

Check out our video for a step-by-step guide to this recipe: Tempura of Prawns & Vegetables

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