FOOD PRAWN TEMPURA WITH CO­RIAN­DER AND LIME

Accrington Observer - - LEISURE - AN­DREW NUTTER Nut­ters Res­tau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

KING prawns - also known as tiger or jumbo prawns - are so ver­sa­tile and can be used in many ways, in stir fries, bar­be­cued in their shells or sim­ply served in a great prawn cock­tail.

One thing not to do is over-cook them as they be­come tough and chewy.

Top tip in this recipe is to test one first for cook­ing time – just to make sure it is cooked through and the bat­ter golden brown and crisp.

In­gre­di­ents:

40 king prawns – shell re­moved and de-veined

Bat­ter

225g self-ris­ing flour One tea­spoon bi­car­bon­ate of soda

200ml of beer from Bod­ding­tons

One ta­ble­spoon white wine vine­gar Pinch curry pow­der One tea­spoon dried chilli flakes

One small root of fresh root gin­ger finely chopped

Two tea­spoons poppy seeds

200ml wa­ter (ap­prox­i­mately)

Veg­etable oil for deep fry­ing

Ad­di­tional flour for dust­ing

To Serve

Lime leaves Co­rian­der flakes

Method:

1. Sieve the flour and bi­car­bon­ate of soda into a bowl – make a small well in the cen­tre and add the beer, vine­gar, curry, chilli and poppy seeds. 2. Start to stir with a bal­loon whilst adding wa­ter grad­u­ally un­til it forms a smooth bat­ter. 3. Heat some veg­etable oil to 180°C take the prawns and dust with plain flour. Shake off ex­cess, dip into the bat­ter then deep fry for two to three min­utes un­til cooked through and golden brown. 4. Serve ei­ther in de­signer cones with lime and co­rian­der or in a com­mu­nal bowl with chilli dip­ping sauce or lemon may­on­naise.

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