FOOD

Macclesfield Express - - LEISURE - AN­DREW NUT­TER

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

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