Gamberoni tempura (prawn tempura)
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-recipe "Gamberoni tempura (prawn tempura) recipe")
Gamberoni tempura (prawn tempura)
- Prep time:
- 20 min
- Cook time:
- 5 min
- Serves:
- 4
Gino D`Acampo blends Italian flavours with a little eastern magic to create crisp-battered prawns and a mouth-watering salad
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Ingredients
For the prawns
- 60 g cornflour
- 60 g plain flour
- 1 tbsp black peppercorns, crushed
- 1 tsp sea salt
- 1/2 tsp chinese five spice
- 190 ml soda water, ice-cold
- 1 litres sunflower oil, for deep frying
- 500 g large prawns, peeled
For the salad
- 2 red chillies, seeds removed, thinly sliced
- 50 g watercress
- 1 apple
- 30 g walnuts
- 30 g bean sprouts
- 4 tbsp extra virgin Italian olive oil
- 1 tbsp dark soy sauce
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Sieve the cornflour and flour into a bowl and mix in the peppercorns, salt and 5 spice powder.2. Stir in the soda water - the batter should be thin, almost broth-like. If it seems too thick, add more soda water.
3. Heat the sunflower oil in a wok or deep fat fryer. Dip the prawns into the batter and fry for about1 minute, until crisp and golden. Transfer to a baking tray lined with absorbent paper and keep warm.
4. Mix together the chilli, watercress, apple, walnuts and bean sprouts in a large bowl and season with a little salt.
5. Stir in the extra virgin olive oil and soy sauce. Mix well and divide equally between 4 plates.
6. Place a handful of fried prawns on top and serve at once.
This recipe is classed as intermediate
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