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Prawn tempura

Galton Blackiston from Market Kitchen
Galton Blackiston demonstrates a simple a simple and delicious starter of deep-fried battered prawns for dipping in mayonnaise

Prawn tempura

Method

1. Make the batter by mixing the cornflour, self-raising flour, baking powder and salt in a bowl with enough sparkling mineral water to make a runny, lumpy batter.

2. Meanwhile, in a thick-based saucepan or wok, heat the vegetable oil (which should be no higher than a third of the way up the side of the saucepan) to 160C.

3. Take a prawn and dip it into the batter mixture before dropping it into the heated oil. Fry until golden brown. Continue cooking several at a time until all the prawns are cooked.

4. When each prawn is cooked carefully remove it from the hot oil using a slotted spoon and drain on some kitchen paper.

5. Serve on a plate with a ramekin of mayonnaise.

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Serves: 2

Prep: 10 min
Cook: 2 min

Ingredients
50g cornflour
200g self-raising flour
1 tsp Baking powder
1/2 tsp Salt
sparkling mineral water
vegetable oil, for deep frying
12 tiger prawns, peeled, with tails on
mayonnaise, to serve