Fish Free King Prawn Recipe
Tempura Fish Free King Prawns with Sweet & Sour dip
Prep: 10 mins Cook: 2 mins
A quintessential favourite Japanese dish, using our new Fish Free King Prawns, delicately battered and deep fried to crispy perfection – ideal for an entrée if entertaining, or a quick snack and it’s best to make the batter right before frying your defrosted Fish Free King Prawns.
Sweet & Sour Sauce:
Add all the ingredients apart from the red pepper and spring onion, to a pan, cook over a moderate heat until thick and sticky, add the red pepper and spring onions and stir in until coated. Pour into a bowl and set aside to cool.
Beat the egg in a bowl. Add the ice water, add sifted flour to the bowl and mix lightly, do not over mix. Heat the oil to 180°C, dip the prawns in the batter and carefully place in the hot oil, cook for 2 minutes, remove and drain excess oil.
250g Fish Free King Prawns (defrosted)
Vegetable oil for frying
230ml Ice cold water
Sweet & sour sauce:
1 Tablespoon grated ginger or puree
100ml Vegetable stock
1 Tablespoon rice vinegar
2 Tablespoons honey
1 Tablespoon soft brown sugar
1 Tablespoon ketchup
60g Pineapple chunks (canned)
2 Tablespoons pineapple juice (from the canned pineapple)
½ Small red pepper seeded diced
2 Spring onions cut in 2cm pieces
Always use ice cold water for the tempura batter, and if spicy is your ‘thing’, add a little chilli powder or paprika to the batter. Serve with rice as a main, or as is with the dip.