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

  1. Mix all the ingredients for the dipping sauce and set aside to infuse
  2. 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
  3. Add ingredients to batter and make sure everything is well coated.
  4. 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.

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