Hello everyone, I hope your day has been well and this new month brings you great things!! Also, can you believe it’s March already and spring is on the way?
Tempura prawns is the process of coating the prawns in a light batter and deep frying for a few minutes, until lightly golden. I’ve used king prawns which are quite big and fleshy compared to the smaller ones. I don’t usually use them so I was a little skeptical as to whether or not I would enjoy the texture but I can confirm that I’m a fan!! Prawns have a high percentage of water and are a great source of selenium which is an effective antioxidant that helps to maintain healthy cells. I have to say these tempura prawns are quite greasy so the lemon is a must as it really cuts through the grease.
Recipe: Tempura prawns (serves 2-3)
50g plain flour
1 tsp oil
80ml warm water
1 egg white
Sprinkle of turmeric
250g king prawns, patted dry
1 lemon, cut into wedges
Oil for frying
- Whisk the flour, oil and water in a bowl. Keeping whisking until a smooth batter forms.
- In a separate bowl, whisk the egg white until thick and holds its shape. Fold the egg white into the batter and put into the fridge for 30 minutes.
- When the 30 minutes is almost up, heat the oil in a dutch pot. Also, cut the lemon into wedges and set aside in a container.
- Take the batter from the fridge, gently mix in the turmeric and add the prawns.
- Add the coated prawns to the oil and cook on each side for 1 minute. Take care at this stage because the oil does spit out a little.
- Once done, place on a plate with kitchen paper and continue until all the prawns are fried.
- Squeeze with lemon juice and serve immediately for best results.
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*Nutritional information was found through Google*