Gamberoni tempura (prawn tempura)
By: Gino D'Acampo
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-recipe "Gamberoni tempura (prawn tempura) recipe")
Gamberoni tempura (prawn tempura)
- Prep time:
- 20 mins
- Cook time:
- 5 mins
- 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
- 60g cornflour
- 60g plain flour
- 1 tbsp Black peppercorns, crushed
- 1 tsp sea salt
- 1/2 tsp Chinese five spice
- 190ml soda water, ice-cold
- 1 litre sunflower oil, for deep frying
- 500 g large Prawns, peeled
For the salad
- 2 red chillies, seeds removed, thinly sliced
- 50g Watercress
- 1 Apple
- 30g Walnuts
- 30g bean sprouts
- 4 tbsp extra virgin Italian Olive oil
- 1 tbsp dark Soy sauce
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.
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