- Oil,for deep-frying
- 400g packet raw, peeled king prawns, defrosted if frozen
- Sweet chilli dipping sauce, to serve
For the batter:
- 1 medium egg, separated
- 150ml (¼ pint) chilled sparkling water
- 60g (2oz) plain white flour, plus a little extra for dusting
Woman's Weekly's Sue McMahon says don't worry too much if the batter ends up slightly lumpy, as the lumps will make it more crunchy.
- Heat oil for deep-frying to 190°C - if you're not using a deep-fat fryer or don't have a thermometer to check the temperature, then a cube of bread should turn golden in about 30 secs.
- To make the batter, mix the egg yolk with the sparkling water, then whisk this lightly into the flour. Whisk the egg white until stiff and then fold it into the batter.
- Toss the prawns in the extra flour and shake off any excess. Dip the prawns in the batter, using 2 forks to turn them, then lift them out of the batter and lower them into the hot oil. Cook the prawns for about 4-6 mins, using a slotted metal spoon to gently turn them occasionally, until the batter is golden and the prawns look as if they have turned pink. Cook in several batches, so the pan isn't overcrowded and the prawns won't stick together. Keep the cooked prawns in a warm oven to keep them hot while cooking the rest.
- Drain the tempura on absorbent kitchen paper and serve with sweet chilli dipping sauce. (Not suitable for freezing.)
Note: Calorie and fat values are for the maximum number of servings stated. Feature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 250(kcal)
- Fat 18.0g
- Saturates 2.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.