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.