PRAWN TEMPURA WITH CORIANDER AND LIME
Makes 40 appetisers 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-raising flour ●● One teaspoon bicarbonate of soda ●● 200ml Boddingtons beer ●● One tablespoon white wine vinegar ●● Pinch curry powder ●● One teaspoon dried chilli flakes ●● One small root of fresh root ginger finelychopped ●● Two teaspoons poppy seeds ●● 200ml water – approx. ●● Vegetable oil for deep frying ●● Additional flour for dusting To Serve ●● Lime wedges ●● 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 while 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 any excess, dip into the batter then deep fry for 2-3 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.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter