Impress your party guests or simply relax with a Christmas movie over the holidays with these delicious tempura prawns by your side.
Quick and easy to prepare and cook, these are perfect for even the fussiest eaters with a delectable crispy and crunchy coating – thanks to the special sparkling water ingredient – and finished off with a good dunking into your favourite dip.
We love a sticky sweet chilli which complements the prawns beautifully but a lovely ketchup or creamy mayonnaise will work just as good.
Don't forget your generous wedge of fresh lime, but again, give lemon a go if you fancy a citrus twist.
Tempura prawns with sweet chilli dipping sauce
Serves 4
Ingredients
- Sunflower oil for deep frying
- 50g plain flour, plus a little for dusting
- 75g cornflour
- A generous pinch of sea salt
- 200ml chilled sparkling filtered water
- A small handful of crushed ice (made using filtered water)
- 250g large raw prawns, peeled but tails left on
- Lime wedges, to serve
- Sweet chilli sauce, to serve
1. Half fill a large saucepan or deep fat fryer with sunflower oil and heat until a small cube of bread turns golden brown in 30 seconds.
2. Place the flour, cornflour and salt into a bowl and mix together to combine.
3. Gradually pour in the sparkling filtered water and ice, whisk together until the mixture is thin and glossy.
4. Dust the prawns in a little flour, shake off the excess and then briefly dip into the batter and transfer straight to the hot oil.
5. Fry the prawns for 1-2 minutes or until just golden brown and crisp then remove with a slotted spoon and drain on kitchen paper.
6. Serve the prawns immediately with lime wedges and sweet chilli dipping sauce.
Culligan provides innovative and high-quality water solutions. Save money, time, and energy with the ultimate drinking water system.
Culligan’s sleek and stylish instant tap can provide boiling, chilled and sparkling water. For more information, visit culligan.co.uk
Source: Read Full Article