Prawn tempura with dip

Prep: 5 mins

Cook: 10 mins

Delicious crisp and light battered prawns with a wasabi dip make a fabulous party platter.

Sunflower oil, for deep-frying

50g plain flour, plus extra for dusting

75g cornflour

1 medium egg, beaten

175 ml sparkling water, chilled

350g large raw prawns, peeled, tails left on

Lime wedges, to serve

For the wasabi dip

200g half-fat crème fraîche

1 tsp wasabi paste

Mix the dip ingredients in a serving bowl, season with salt and pepper then set aside.

Half-fill a large pan with oil and heat until a small cube of bread turns golden brown in 30 seconds.

In a bowl, pour and combine the flour and cornflour with some salt and pepper.

Make a well in the middle, crack in the egg and mix with the ends chopsticks or the ends of 2 wooden spoons.

Slowly add the water to make a thin and slightly lumpy batter.

Dust the prawns in flour, dip in the batter then fry in the hot oil in batches for 2-3 minutes, until golden.

Remove with a slotted spoon and drain on kitchen paper.

Serve immediately with the dip and some lime wedges if you like.

Serves
6

Preparation Time
5 minutes

Cooking Time
10 minutes

Main ingredients
Shellfish, Dairy, Flour, Fruit, Eggs, Oil

Recipe Type
Party Food, Entertaining, Tapas

Level of Difficulty
Easy

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