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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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  • 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
  1. Defrost the prawns overnight in the fridge then skewer.
  2. Mix flours together, add salt & pepper, split into two bowls. Mix one bowl with sparkling water to make a lumpy batter.
  3. Place the oil in a deep pan & heat up to 170°C.
  4. Place skewers into flour then batter.
  5. Place into oil until golden.
  6. Cut seaweed into 4 squares & cut limes in half.
  7. When golden & crispy drain onto kitchen paper, remove the skewer & season with salt & pepper.
  8. Place prawns onto seaweed & serve.

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