Easy step-by-step TEMPURA PRAWNS
Preparation time 10 mins Cooking time 15 mins Serves 6
Extra virgin olive oil, light in flavour, to deep-fry
2¼ cups plain flour
2 free-range egg yolks
2 cups iced water
¼ cup crushed ice
½ tsp bicarbonate of soda
24 large green king prawns, peeled, tails intact Sea-salt flakes and freshly ground black pepper, to season Micro herbs, to garnish Lemon wedges, to serve
STEP 1 Pour oil into a medium saucepan or wok until it comes 5cm up the side. Heat over a medium-high heat until 180ºc.
STEP 2 Meanwhile, put ¼ cup flour on a dinner plate and set aside.
STEP 3 Put yolks, water and ice into a large bowl. Stir with a knife until just combined.
STEP 4 Add bicarb and remaining flour and mix briefly with a knife until a lumpy batter forms.
STEP 5 Coat 3–6 prawns in flour.
STEP 6 Dip 1 prawn into batter and carefully add to hot oil. Working quickly, repeat with remaining prawns.
STEP 7 Use a fork to drip a little batter onto prawns to create texture. Cook for 2-3 minutes or until prawns are cooked through and batter is golden.
STEP 8 Remove from oil using a slotted spoon and drain on paper towel. Repeat Steps 5, 6, 7 and 8 until all prawns are cooked. STEP 9 Season. Garnish with micro herbs and serve immediately with lemon wedges.
NOTE It’s safe to deep-fry in Australian extra virgin olive oil. It has a smoke point of 210°C, which is less than the temperature of deep-frying. You’ll have the added bonus of reaping its health benefits, too. If you want to check to see if your oil is hot enough, add a drop of batter. If it sinks to the bottom it’s not hot enough, but if it floats on the surface, you are ready to cook.