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Prawn Tempura with Arrabiata Dipping Sauce
Scrumptious prawn tempura with a delicious dip.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 15 mins |
- Cook Time : 30 mins
issue 6
Ingredients
Tempura
1/4 C (60 ml) cornflour
1 C (250 ml) cake flour
pinch of salt
1 C (250 ml) ice-cold sparkling water
Arrabiata dipping sauce
2 Tbsp (30 ml) extra virgin olive oil
2 cloves garlic, crushed
2 red chillies, seeded and finely sliced
1 C (250 ml) tomato passata
salt and freshly milled pepper
small handful of basil, finely chopped
12 prawns, shelled and deveined, tail left intact
2 L vegetable oil, for deep-frying
2 lemons, quartered, for serving
Method
Tempura
Make this batter just before using. Placethe cornflour, flour and salt in a bowl and mix to combine. Addthe chilled sparkling water and mix together gently until a batter is formed. Do not overmix (a few lumps are good).
Arrabiata dipping sauce
Heat the olive oil in a saucepan and gently fry the garlic and chillies for a few seconds. Reduce heat, add the tomato passata and season with salt and pepper. Cook over low heat for about 30 minutes. Remove from heat and keep to one side to cool. Once cool, add the chopped basil.
Prawn tempura
Heat the oil in a heavy-based saucepan until hot. Dip the prawns into the batter and gently place in the hot oil. Fry the prawns for 1–2 minutes, or until golden brown and crisp. Using a slotted spoon, remove the prawns from the hot oil and drain on absorbent paper. Serve immediately with the arrabiata dipping sauce and lemon wedges.
