Prawn Tempura
Prawn Tempura

Ingredients

Method

  • 75g cornflour
  • 75g plain flour
  • 1 egg, lightly beaten
  • 190ml beer
  • Veg oil, for frying
  • 50g plain flour
  • 1.5kg uncooked prawns, shells and veins removed
  • Soy sauce, to serve
  • 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
This recipe pairs perfectly with the Antech 'Blanquette' Traditional Method Sparkling 2016 from Limoux, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box