Tempura King Prawns with Crispy Kale and Hot and Sour Dipping Sauce

Nice little snack/ starter, big fat prawns with a spicy little dip and some crispy kale.

For the Tempura

75g cornflour
75g plain flour
1 free-range egg
188ml Tsingtao Lager (or any light lager)

Sift the flour in to a bowl and beat in the egg. Pour in the beer and whisk until smooth. Dont worry if there is the odd lump. Pop in the fridge while you prep the prawns and dipping sauce.

For the dipping sauce

Juice of 1 Lime
4 tbs Light Soy
1/2 red chilli finely chopped
1/2 Garlic Clove
1/2 inch of Ginger finely chopped
2 tbs rice wine vinegar
1 tsp clear honey

Simple as this just combine it all in a bowl and its done!

Tempura Prawns

Pre heat the frier to 170 degrees. To prepare the prawns cut with scissors of the back of the shell and de-vein. About a centimeter before the tail cut the shell across so the tail is left on. Hold the prawns by the tail and dip in the tempura and gently drop in to the hot oil one at a time. Leave to fry until the batter is a light golden colour. Take out and leave on some kitchen towels for a minute. Meanwhile drop your kale in the frier….. It will spit like crazy but only takes a minute at most.

Assemble the dish placin the prawns over the kale and the dippig sauce on the side.


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