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Prawn tempura

Recipe from: 1/1/2004 12:00:00 AM

Ingredients 5
Servings 6
Time 10 mins


  • 12
    king prawns, cleaned, shelled and heads removed
  • 500
    rice flour
  • 1
    egg, beaten
  • 375
    ice-cold water
  • sunflower oil to deep-fry


20 mins
Beat the flour, egg and water well until you have a thick, smooth batter.
Dry off the prawns, dip them into the batter and pop them, in batches, into the heated oil in a large frying pan.
Fry for just under a minute or until lightly golden.
Drain on paper towels and keep warm in a very low oven while cooking other batches.
Serve with a big bowl of habanero and ginger jam, or with lime wedges.

Cook's note
Rice flour is available from leading supermarkets - you'll find it on the health food shelves.


Read more on: fish/seafood  |  deep-fry

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