Prawn tempura with dipping sauce

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Prawn tempura
Serves 2
2 tbsp flour
1 tbsp cornflour
Salt and black pepper
100-200ml soda water, ice cold
4 tbsp vegetable oil
250g raw prawns

For the dipping sauce
1 tbsp mirin
2 tbsp soy sauce
1 tsp caster sugar
1cm piece of ginger, grated
1/2 red chilli, finely chopped
  1. Combine the flours in a bowl and season well. Slowly whisk in the cold soda water until a thin pancake-like batter is reached. 
  2. Heat the oil in a frying pan over a medium-high heat. Dip the prawns into the batter and then carefully into the oil. Fry for 2-3 minutes until golden and crisp. Remove from the oil and drain on kitchen paper. 
  3. To make the dipping sauce, combine all the ingredients for the sauce in a bowl. Serve alongside the prawns. 

Per serving: 463k cals, 29.4g fat (6g saturated), 19.1g carbs, 4.3g sugars, 30.3g protein, 0,3g fibre, 1.211g sodium