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Battered and

Tempura prawns with sweet chilli sauce

10 - 12 minutes

Tempura prawns with sweet chilli sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 - 12 minutes

Ingredients

1 free-range egg
1 cup cold soda water
1 cup sifted flour
Sprinkle of sea salt
2 cups canola oil
12 prawns, cleaned and shelled

Method

Beat a free-range egg with cold soda water.

Add sifted flour and a sprinkle of sea salt to taste, then mix to combine.

Heat canola oil in a saucepan over a medium to high heat.

Coat cleaned and shelled prawns in the batter and fry in batches for 1–2 minutes, or two until the batter is puffy and golden.

If a teaspoon of batter dropped into the oil sizzles and puffs up, the oil is at the right temperature.

Remove using a slotted spoon and drain on kitchen paper.

Serve hot with sweet chilli sauce for dipping and a sprinkling of chilli salt.

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Ginger-and-garlic prawn kebabs with a fragrant salad

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Trout-and-prawn pies with potato crust

Grilled prawn salad with chilli watermelon jam dressing

Prawns poached in green Thai curry broth

Seafood laksa

Spicy prawns in coconut sauce

Prawn and mango curry with phulkas

Chilli-and-ginger prawns

Moroccan prawn m’chermal

Steamed prawns and orange salad with a creamy dressing

Tempura prawns with sweet chilli sauce

Tempura prawns with sweet chilli sauce

Ingredients

Method