Tasty Tempura Prawns with Mango Yogurt Dipping Sauce

I always use sparkling water for batters because you get a much lighter,less greasy batter. Feel free to use beer for the batter if you want, although with this recipe a beer batter will probably overpower the taste of the prawns.

Ingredients

• 200g King prawns (uncooked)
• 100g Plain gluten-free flour (Doves Farm,Glutafin)
• 250ml Sparkling water
• 25g Cornflour (or you could use potato flour)
• 1 Egg
• 2 Pinches of salt
• 200g Plain yogurt (I used Greek)
• 2-3 Tbsp’s of mango chutney (Sharwood’s is g/f. If anyone has a recipe for mango chutney send it over)
• 1 Lemon
• Vegetable or sunflower oil

If you omit the dip

Serves 4

Extras

• Wok
• Slotted spoon
• A few sheets of kitchen paper

Method

• In a bowl beat your egg and add in the sparkling water, giving it all a good stir. Add the flours and a few pinches of salt and give it a gentle whisk until everything is well mixed in. Don’t worry if its still lumpy at this stage.
• Stir your prawns through the tempura mix making sure they are coated all over with the batter.
• Half fill your wok with the oil over a fairly high heat. It’s hot enough when a tiny blob of the tempura batter (a bit without a prawn in!) bubbles and browns when dropped into the mixture.
• Cook a few of the prawns in the oil at a time. They should only take as long as 2-3 minutes to cook and for the batter to go golden. Be careful not to overcook them, prawns can get chewy easily and can be like chewing on a Michelin tyre if they’re overdone.
• Using your slotted spoon (or something similar that will help drain the fat away when you remove the prawns from the pan) take your prawns out of the wok and pop on a plate covered with kitchen paper to absorb some of the excess oil.
• To make the mango yogurt dipping sauce, plop your yogurt and mango chutney into a small bowl and give them both a thorough stir until they’re well combined.
• Dip away from my friends, dip away!

Adapted from a recipe from Delicious magazine