Prawn Tempura

Make your batter by sifting the cornflour and plain flour together in a bowl. Make a well in the middle, and add the egg and the beer, whisking as you go. The batter can be a little lumpy, so don’t worry too much! Allow to stand for at least 5 minutes.
Heat plenty of oil in a pan, wok, or deep fat fryer, until a breadcrumb sizzles and turns golden. Dredge the prawns in more flour, dip them in the batter, and deep fry for 3 minutes or until crisp and golden. Leave to drain on kitchen paper, then serve in bowls with soy

20 mins

6 serving

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