Tempura Prawns with Home Made Sweet Chilli Sauce
TEMPURA PRAWNS WITH HOME MADE SWEET CHILLI SAUCE
Serves 4
Ready in 30 minutes
Ingredients
Tempura batter
- 20 Shore Mariner Raw Prawn Cutlets,
- defrosted & drained
- ½ cup corn flour
- ½ cup plain flour
- ½ tbaking soda
- ½ tsalt
- 300ml chilled soda water or plain water
- 1 cup flour, for dusting prawns
- pinch salt
- oil
- Chinese five spice
Home Made Sweet Chilli
- 3 palm sugar discs
- ½ cup rice wine vinegar
- 1 red chilli, sliced thinly
- 1cup mirin
- 25g ginger, finely diced
- 1 shallot, finely diced
- coriander, chopped
Method
To prepare the sweet chilli sauce, place all ingredients into a pot and bring to boil for 3 minutes. Remove from the pot, add the coriander and leave to cool in the fridge.
For tempura batter, combine dry ingredients and using a whisk stir in the water. Place dusting flour into a separate bowl.
To cook prawns, dust the prawns in flour and holding the prawn tail dip in batter and remove the excess. Heat the oil in a frying pan and once hot add the prawns. Cook turning for 1-2 minutes or until the prawns turn golden.
Drain on paper towels and sprinkle with five spice and salt.
Serve with a bowl full of dipping sauce.