Name: Tempura prawns with lime and chilli sauce
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 250 gram store-bought tempura batter mix; 1 3/4 cup (330ml) chilled sparkling water; 30 (1.5kg) medium green king prawns, shelled and deveined, tails intact; vegetable oil, for deep-frying; Lime and chilli sauce; 1 cup (220g) caster sugar; 1/4 cup (60ml) chinese cooking wine; 1 lebanese cucumber, seeded, chopped finely; 2 fresh long red chillies, seeded, thinly sliced; 2 tablespoon rice wine vinegar; 1 tablespoon sesame oil; 2 tablespoon lime juice; 1 teaspoon lime rind, finely grated

Tempura prawns with lime and chilli sauce

If you're looking for something piquant for a starter or cocktail platter, these tempura prawns with lime and chilli sauce are perfect.

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Makes 30 Item

Prep

25M

Cook

35M

Total

Ingredients

250 gram store-bought tempura batter mix

1 3/4 cup (330ml) chilled sparkling water

30 (1.5kg) medium green king prawns, shelled and deveined, tails intact

vegetable oil, for deep-frying

Lime and chilli sauce

1 cup (220g) caster sugar

1/4 cup (60ml) chinese cooking wine

1 lebanese cucumber, seeded, chopped finely

2 fresh long red chillies, seeded, thinly sliced

2 tablespoon rice wine vinegar

1 tablespoon sesame oil

2 tablespoon lime juice

1 teaspoon lime rind, finely grated

Method

1.To make the lime and chilli sauce: In a small saucepan, add sugar and wine; bring to a simmer; cook, stirring, for about 5 minutes, or until sugar is dissolved. Remove from heat; cool slightly. Stir in cucumber and chillies; refrigerate until cooled completely. Stir in vinegar, oil, juice and rind.

2.Meanwhile, place tempura mix in a large bowl, season; gradually whisk in water.

3.Fill a deep-fryer or a large saucepan 1/3 full with oil; heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).

4.Dip prawns, in batches, into batter, drain away excess.

5.Deep-fry prawns, turning halfway through cooking time, for about 5 minutes, or until golden. Remove with a slotted spoon; drain on paper towel.

6.Serve prawns on a large platter with the sauce.

Tempura batter mix is available from selected supermarkets and Asian grocery stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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