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Prawn and vegetable tempura

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Light and crispy, these are great served as an accompaniment to drinks at a party.
Serves
6
Prep
20 minutes
Cook
25-30 minutes
Each 150g serving contains (excludes serving suggestion)
KCal
212
Carbs
18.5g
Fibre
2.3g
Protein
4.6g
Fat
13.0g
Saturates
1.10g
Sugars
2.0g
Salt
0.00g
Portion Fruit & Veg
1
Ingredients
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Ingredients
1 egg yolk
125g plain flour, sifted
12 raw tiger prawns, shelled
450g mixed vegetables
oil, for deep frying
  1. Beat together the egg yolk and with 200ml ice-cold water. Tip in the flour and roughly combine.
  2. You're not making a smooth batter, the mixture should remain fairly lumpy as this gives it its lightness when fried.
  3. Heat the oil in a large pan until a piece of bread browns in 30 seconds.
  4. Dip the prawns and vegetables into the batter and fry in batches. Turn regularly to ensure even cooking, until light golden in colour about 2-3 mins per batch.
  5. Drain on kitchen paper and serve.
Chefs tips
  • You need to use quick-cooking veggies for tempura. Sugarsnap peas, mange tout, green beans, celery and spring onions are also ideal.
  • For a healthy dipping sauce, simply blend together 2 handfuls mixed fresh herbs (e.g. parsley, coriander, mint, basil) with a clove fresh garlic, juice and zest 1 lemon and 2 tbsp olive oil.
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