King Prawn Tempura

This classic Japanese dish is a staple at all the top sushi restaurants. At my local, the chef has a tiny deep fryer next to his station that he uses to make this incredible dish to order. The key is serving the tempura immediately, do not let it set around.

Ingredients
  • Basic tempura batter (see above)
  • 2oz plain flour
  • 3lb king prawns
  • Soy sauce
Directions
  • Shell the prawns and de-vein them. Better still, get your fish monger to do it for you!
  • Roll the prawns in the flour to cover them.
  • Heat your deep fryer to 375 degrees.
  • Dip each prawn in the tempura batter.
  • Deep fry the prawns in batches (depending on your fryer) for 2-3 minutes.
  • Remove the prawns to a piece of kitchen paper to drain.
  • Serve immediately with soya sauce for dipping.