FOOD PRAWN TEMPURA WITH CORIANDER AND LIME
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.
40 king prawns – shell removed and de-veined
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
Lime leaves Coriander flakes
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.