Gamberoni tempura (prawn tempura)

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By: Gino D'Acampo From: Great Food Live

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This recipe is classed as intermediate

Rating 3.10 / 5 (10 votes)

Prep time:
20 min
Cook time:
5 min

Gino D`Acampo blends Italian flavours with a little eastern magic to create crisp-battered prawns and a mouth-watering salad


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.

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