King Prawns Tempura with Sweet Chilli Sauce

A Stokes recipe by our Resident Chef

  • Serves 5+
  • 30 Minutes
Food Made Better

What you'll need

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Bottle 320g
£3.45
Case 6x 320g
£19.65
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  • 4 tablespoons Plain flour
  • 3 tablespoons Cornflour
  • 80ml Iced Soda Water
  • 1 Egg
  • Pinch of Salt

Method

  1. Tempura batter is a light thin batter. Combine all the ingredients in a bowl. The trick with tempura batter is that it doesn’t need a lot of mixing. Don’t worry if you have a few small lumps of flour in the mix, this is normal.
  2. Using ice cold soda water helps the batter stay very crisp. If the batter is too thick, just add a little more soda water.
  3. Dust the peeled King Prawns in flour and then dip in the batter, allowing any excess batter to run off.
  4. Deep fry the prawns in hot oil (180 Deg C) for 3-4 minutes until cooked through. Drain on kitchen towel and serve immediately with Stokes Sweet Chilli sauce!