Prawn tempura recipe

 Prawns go perfectly with the traditional, ultra-light batter as a snack with drinks or as part of a Japanese meal.

Ingredients

For the pitcher

75g/2½oz cornflour

Plain flour, 75g/212 oz.

Lightly beat one free-range egg

beer, 188 ml/612 fl oz

Regarding the tempura prawns

for deep-frying: vegetable oil

Plain flour, 50g/2 oz.

King prawns, 1.5 kilogramme (3 lbs 5 ounces), shells and veins removed.

To serve, soy sauce

Method

Sift the cornmeal and flour into a medium bowl to make the batter.

The batter is good if it has some lumps. Create a well in the centre and add the egg and beer. Whisk from the centre outward until just mixed. Give the batter a few minutes to rest in a cool area.

When a breadcrumb is placed into hot oil in a deep, heavy-bottomed skillet, it sizzles and turns golden. (WARNING: Avoid stepping in hot oil. Don't let it go unattended.

Put the flour on a plate, then thoroughly coat the prawns with it. In batches, carefully add the prawns to the hot oil after dipping them in the batter, and deep-fry for 2-3 minutes, or until crisp and golden.

With a slotted spoon, carefully remove and drain on paper towels.

With a bowl of soy sauce for dipping, serve in bowls.