- 300g frozen jumbo king prawns (20 prawns)
- 110g cornflour
- 150g self raising flour
- 520ml sparkling water
- 120g sweet chilli sauce
- 2 limes
- Nori seaweed
- Bamboo skewers
- Vegetable oil
- Salt
- Pepper

Tempura King Prawns
Time: 20min
Easy
Serves 4
Responsibly fished prawns coated in a light tempura batter, with a sweet chilli dip. Perfect as a starter, or as part of a buffet.
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Ingredients
Method
- Defrost the prawns overnight in the fridge then skewer.
- Mix flours together, add salt & pepper, split into two bowls. Mix one bowl with sparkling water to make a lumpy batter.
- Place the oil in a deep pan & heat up to 170°C.
- Place skewers into flour then batter.
- Place into oil until golden.
- Cut seaweed into 4 squares & cut limes in half.
- When golden & crispy drain onto kitchen paper, remove the skewer & season with salt & pepper.
- Place prawns onto seaweed & serve.