My version of Tempura Prawns. I just love Prawns
50gr (2 oz) of cornflour or cornstarch
200gr (7oz) self rising flour
1tsp of baking powder
1/2 tsp of sea salt
sparkling water to mix
vegetable oil for frying
18-20 Large Tiger Prawns
Lime Ginger Mayo:
1 cup of Hellmans Mayonnaise
Juice of one lime
1 tsp of lime zest finely grated
1 tsp of hot English mustard
1 tsp of finely grated ginger (fresh)
Salt and pepper to taste
Mix the mayo ingredients well and set aside. Heat oil to 160C or 315F.
Mix all the Ingredients for batter then slowly whisk in the sparkling water to form a thin batter. (It's ok to have a few lumps)
Dip prawns in batter then carefully lower into oil (I use a skewer) Fry till just golden brown. Remove with a slotted spoon and drain on kitchen paper.
I make the prawns in 3 batches to prevent the oil from cooling down too much.
Serve Prawns with the Mayo dip and some baby leaf salad.