Name: Tempura prawns with lime and chilli sauce
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 250 gram store-bought tempura batter mix; 1 3/4 cup (330ml) chilled sparkling water; 30 (1.5kg) medium green king prawns, shelled and deveined, tails intact; vegetable oil, for deep-frying; Lime and chilli sauce; 1 cup (220g) caster sugar; 1/4 cup (60ml) chinese cooking wine; 1 lebanese cucumber, seeded, chopped finely; 2 fresh long red chillies, seeded, thinly sliced; 2 tablespoon rice wine vinegar; 1 tablespoon sesame oil; 2 tablespoon lime juice; 1 teaspoon lime rind, finely grated

Tempura prawns with lime and chilli sauce

If you're looking for something piquant for a starter or cocktail platter, these tempura prawns with lime and chilli sauce are perfect.

Makes 30 Item

Prep

25M

Cook

35M

Total

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Ingredients

250 gram store-bought tempura batter mix

1 3/4 cup (330ml) chilled sparkling water

30 (1.5kg) medium green king prawns, shelled and deveined, tails intact

vegetable oil, for deep-frying

Lime and chilli sauce

1 cup (220g) caster sugar

1/4 cup (60ml) chinese cooking wine

1 lebanese cucumber, seeded, chopped finely

2 fresh long red chillies, seeded, thinly sliced

2 tablespoon rice wine vinegar

1 tablespoon sesame oil

2 tablespoon lime juice

1 teaspoon lime rind, finely grated

Method

1.To make the lime and chilli sauce: In a small saucepan, add sugar and wine; bring to a simmer; cook, stirring, for about 5 minutes, or until sugar is dissolved. Remove from heat; cool slightly. Stir in cucumber and chillies; refrigerate until cooled completely. Stir in vinegar, oil, juice and rind.

2.Meanwhile, place tempura mix in a large bowl, season; gradually whisk in water.

3.Fill a deep-fryer or a large saucepan 1/3 full with oil; heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).

4.Dip prawns, in batches, into batter, drain away excess.

5.Deep-fry prawns, turning halfway through cooking time, for about 5 minutes, or until golden. Remove with a slotted spoon; drain on paper towel.

6.Serve prawns on a large platter with the sauce.