Ingredients (serves 2-4):
For the batter
- 75g of cornflour
- 75g of plain flour
- 1 egg – lightly beaten
- 188ml of a light coloured beer
For the prawn tempura
- Vegetable oil for deep-frying
- 50g plain flour
- Package of raw king prawns
- Soy sauce and chilli dipping sauces to serve
Start by making the batter. Get a mixing bowl and mix together the cornflour and flour. Make a well in the centre of the flour and pour in the beaten egg and the beer. Whisk the mixture from the centre outwards until well combined. Allow the batter to stand for a minute or so before using it.
Pour the plain flour onto a small plate. Take one prawn at a time and coat each of them firstly in the flour and then dip them into the batter, making sure that they’re well coated.
Heat up about 1/2″ depth of oil in a large heavy based pan until a breadcrumb sizzles when dropped in it, but doesn’t burn. Carefully take the battered prawns and fry them in the oil for 2-3 minutes until golden brown, turning as necessary to cook evenly. Once cooked, remove the prawns from the oil with a slotted spoon and place them onto a plate covered with kitchen paper to absord any excess oil.
Serve the prawns up on a plate along with some soy sauce and chilli sauce for dipping. Enjoy!
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