Camden New Journal - Reciepe for Prawn Tempura By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 30 July 2008

Clare Latimer's recipe for Prawn Tempura

Prawn Tempura
This was the best dish on the plate and the prawns were really chunky and fresh with this wonderful light batter coating part of the prawn.
I have never had better. Choose really good prawns and try my version. The dip can be made in advance and kept in the fridge. This could be a good thing to serve with drinks or as a starter.

Indgredients
Serves 4-6
16-24 large prawns
Batter
250g plain flour;
One large egg;
350ml water;
Pinch salt;
Vegetable oil for
frying.
For the dip
One large tsp good
mayonnaise;
Juice of half a lime;
Freshly ground black pepper;
Few drops Tobasco.

Method
Peel the prawns leaving just the tail fin.
Mix the flour, egg, water and salt together very well adding more water if necessary.
The consistency should resemble paint. Heat the oil in a saucepan to 365F.
Holding the prawn by the end of the tail, dip into the batter mix and then drop straight into the hot fat holding your hand well away from the fat.
Do a few and then watch them. When light brown, remove with slotted spoon and place on kitchen paper. Repeat until all prawns are cooked.
To make the dip, put the mayonnaise into a bowl and add the lime juice.
Mix well. Add the black pepper and Tobasco and stir again. Serve in a pretty bowl and place on a large plate.
Arrange the warm prawns round the dip and serve immediately.

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