This King Prawn and Vegetable Tempura dish makes a great starter, with dips, or is fantastic for kids’ teatime. Crunchy, colourful, finger food – you can’t go wrong with young ‘uns. If you want to turn it into a more substantial adult meal, serve with plain boiled rice.
20 king prawns, peeled and de-veined
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
Half onion, peeled and cut into 4 thick half moons
1 courgette, sliced into rounds
2 litres groundnut oil for deep frying
For the tempura batter
85g plain flour
1 tbsp cornflour
Half tsp salt
200ml ice cold sparkling water
Serve with dipping sauces. I used Hoi Sin Sauce, mixed with some chopped green chilli, and Sweet Chilli Sauce
1. Mix together the batter ingredients in a bowl but be sure not to over mix to ensure a really light batter. You’re better off having a lumpy batter than a tough one. The batter needs to be kept really cold too so add some ice cubes and only make it when you can use it immediately.
2. Fill a deep saucepan or wok one-third of the way up with oil. Test the temperature by adding a small piece of bread. It’s hot enough when the bread browns in 30 seconds.
3. One by one, plunge the prawns and veggies into the tempura batter, then drop them into the hot oil. Fry for one minute or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper before serving immediately.