King prawn tempura

King prawn tempura

By
From
Sushi Slim
Serves
2
Photographer
Lisa Linder

Although we use batter, the Japanese version is much lighter than a Western one. Tempura sauce just gives the dish that extra treat factor. Feel free to substitute the prawns with slices of sweet potato, carrot, aubergine or broccoli, for a vegetarian version.

For the batter

Ingredients

Quantity Ingredient
100g self-raising flour
25g cornflour
1/2 tablespoon baking powder
1/2 teaspoon salt

For the tempura

Quantity Ingredient
vegetable oil, to deep-fry
12 raw king prawns, deveined, tail left on

For the tempura sauce

Quantity Ingredient
50ml light soy sauce
50ml mirin
1 teaspoon bonito flakes

Method

  1. Sift all the ingredients for the batter into a bowl and pour in 150 ml of cold water, whisking to combine. Heat the oil to 180ºC in a deep pan (you will need an oil thermometer to check the temperature).
  2. Coat the prawns in the batter, then drop into the oil for 3 minutes. Do not crowd the pan; cook in batches if necessary. Remove with a slotted spoon and drain on kitchen paper.
  3. Meanwhile, for the sauce, put all the ingredients in a pan, pour in 200 ml of water and bring to the boil. Serve warm with the tempura.

Note:

  • 354 kcal per serving, 708 kcal in total.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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