Recipe
Tempura Prawns with Asian Slaw
Crisp tempura prawns are paired with crunchy cabbage, carrot and spring onion slaw, finished with a bright honey, soy, sesame and lime dressing for a lively starter.
Ingredients
Method
25 mins prep15 mins cook40 mins total
Whisk the flour, cornflour and bicarbonate of soda together, then gradually whisk in the iced sparkling water until just combined; a few lumps are fine.
Mix the cabbage, carrot and spring onions. Whisk the soy, honey, sesame oil and a squeeze of lime into a dressing.
Heat the oil in a deep pan to 180°C. Pat the prawns dry, dip them in the batter and fry in batches for 2–3 minutes until pale golden and cooked through. Drain on a rack.
Toss the slaw with the dressing, scatter over sesame seeds and serve immediately with the hot prawns.
Notes
Keep raw prawns chilled until cooking.
Use a thermometer and never leave hot oil unattended.
About this recipe
These prawns are dipped in a light, icy batter and fried until crisp, then served with a crunchy slaw dressed with honey, soy and sesame. The contrast between hot batter and fresh vegetables makes a lively starter.
Keep the batter cold and avoid overcrowding the pan. The dressing can be made ahead, but toss it through the slaw just before serving. The cold batter gives the coating its delicate, lacy texture, while a rack helps it stay crisp as you finish each batch. Fry the prawns in small batches so the oil temperature recovers quickly and the batter colours evenly.
