Hi Everyone

I don’t know anyone that would turn down prawns [except the unfortunate that are allergic to shellfish] I absolutely love prawns and even better when they are Tempura Prawns

Cooking time is roughly 30 minutes and serves 4 people. The recipe is found on the Robertson’s Website HERE

 INGREDIENTS:

• 12 – 14 Prawns shelled except for tail
• 20 ml Flour
• Batter:
• 150 ml Corn Flour
• 200 ml Flour
• 2,5 ml Robertsons Thai Seasoning
• 5 ml Robertsons Parsley
• Iced Water
• Oil

INSTRUCTIONS:

1. Split prawn open down the back, remove vein and gently press the prawn open with your hand to make a butterfly shape.
2. For the batter, combine flours and seasoning. Gradually mix in the ice water until you have a soft batter.
3. Dip the prawns into the flour, shake gently, dip into the batter and deep fry until golden brown and cooked. Drain on paper towel. Serve with sweet sauce.
4. Tip: The tempura batter is also delicious when used to coat vegetables such as baby marrows or slices of Aubergine.

 

Hope you enjoy

xoxo