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- » Tempura prawns with tzatzki
- » Open crab sandwich
- » Thai green prawn curry
Tempura prawns with tzatzki - Serves 4
For the prawns/batter:
- 12oz/ 350g raw tiger prawns in their shell
- Sunflower oil
- 3oz/80g plain flour
- 1tbsp chopped fresh coriander
- 1 small red chilli deseeded
- 1 egg yolk beaten
- 150ml/ ¼ pint iced water
For the tzatzki
- ½ cucumber diced
- ¼ pint Greek yoghurt
- 2 tsp chopped fresh mint
- 2 garlic cloves crushed
Method:
Peel prawns leaving the shell on the last segment of the tail. Spread on a single layer on the plate. Sprinkle with a little salt and pepper and set aside. For tzatzki: pat cucumber dry with kitchen paper. Put into a bowl, add yoghurt , mint and garlic. Mix well, cover and chill till required Fill a large heavy based saucepan half full with oil.
Heat to 190c or until a cube of bread thrown into the oil rises and sizzles within 30 seconds. Meanwhile make the tempura batter. Mix flour, sesame seeds, coriander, chilli and egg yolk in a bowl. Add the ice cold water and mix together to give a slightly lumpy batter. Dip prawns in batter in batches and deep fry for 2-3mins, until crisp and very slightly golden. Lift out with a slotted spoon and drain on kitchen paper. Serve the tempura prawns with tzatzki on the side. Garnish with coriander sprigs.