- 300 g tempura prawns
- 500 ml sunflower oil
- 50 ml sweet soy sauce
- 2 fresh limes, quartered
In a deep saucepan, heat the oil until warm.
Add batches of prawns to the warm oil and fry until golden brown.
Drain on absorbent paper and serve warm with lime and soy on the side.
Cook's note: Remember to de-vein prawns before using, and you can leave the tails on so they're easier to eat, and look a lot prettier.
While tempura prawns can be ready-bought, you can also buy regular prawns and create your own tempura batter to dip them in before frying.
Simply use this recipe for tempura cauliflower, or buy Tempura mix ready-made in a box from leading supermartkets.