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Seafood Recipes
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Tempura Prawns with Home Made Sweet Chilli Sauce
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Ready in 30 minutes
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Ingredients: Tempura batter
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- 20 Prawn Cutlets,
- defrosted & drained
- ½ cup corn flour
- ½ cup plain flour
- ½ tbaking soda
- ½ tsalt
- 300ml chilled soda water or plain water
- 1 cup flour, for dusting prawns
- pinch salt
- oil
- Chinese five spice
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Ingredients: Home Made Sweet Chilli
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- 3 palm sugar discs
- ½ cup rice wine vinegar
- 1 red chilli, sliced thinly
- 1cup mirin
- 25g ginger, finely diced
- 1 shallot, finely diced
- coriander, chopped
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Method:
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- To prepare the sweet chilli sauce, place all ingredients into a pot and bring to boil for 3 minutes. Remove from the pot, add the coriander and leave to cool in the fridge.
- For tempura batter, combine dry ingredients and using a whisk stir in the water. Place dusting flour into a separate bowl.
- To cook prawns, dust the prawns in flour and holding the prawn tail dip in batter and remove the excess. Heat the oil in a frying pan and once hot add the prawns. Cook turning for 1-2 minutes or until the prawns turn golden.
- Drain on paper towels and sprinkle with five spice and salt.
- Serve with a bowl full of dipping sauce.
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Serves: 4
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