This is simply battered prawns. I love anything Prawns. Sautéed, deep fried, grilled, baked, pureed in soup, I will eat it. I am that girl who not out of being greedy or anything will pick out a seafood dish on a dinner date. I eat meat and chicken everyday, so why not entertain my tastebuds on a special night out. I can hear some guys taking a step back and going back to their houses. Lol. Cheap skates are not welcome, thank you. Lol.
I have had Prawn Tempura more times than I can count. When I am visiting a coastal town on holiday, I gorge on as much seafood as I can, and if I can’t pronounce what is on the Menu, I always know what Prawn Tempura is in the local language. Lol. From holidaying in Nice, The Algarve, Lake Garda and Malta, it is Prawns and all kinds of seafood all the way. After a trip to Billingsgate Fish Market, it occurred to me that despite eating many portions of this tasty dish, I had never prepared it at home and I decided to take on the challenge and bring the restaurant experience into my dinner table. To save on costs, you can choose a wide variety of seafood cutting across the price scale, or you can simply do this with a filet of fish and you end up with the British style Fish and Chips I would like to say a big Thank You to Lamide Craig for the amazing shots. Too bad, I cant steal him away every time I cook. I will start plotting to pinch his camera though. Shhhhhhhh.
You will need
3 pounds of deveined prawns
1 teaspoon of cayenne pepper
a pinch of salt
1/2 cup of flour
1 Knorr seasoning cube
1 teaspoon of curry powder
1 teaspoon of dried Thyme or 2 sprigs of fresh rosemary
2 tablespoons Chopped red onion
1 finely minced clove of Garlic
1. Devein the prawns, leaving the tips, give it a good rinse and place in a deep bowl
2. Season with salt, curry powder, dried thyme/chopped rosemary, onions, garlic and 1 tablespoon of olive oil.
Leave in the fridge to marinade. you can do this at least an hour before your guests arrive
3. Make the batter by combining the egg, flour and cold water. The batter should be very thin, about the consistency of Crepe batter.
To get the best from your batter, make it cold and also leave in the fridge till you are ready to fry. This will ensure that the prawns are crisp and crunchy.
4. Heat up a large portion of olive oil. (Prawn Tempura is deep fried), One by one, shake of any excess marinade, dip the prawn into the batter
and drop into the hot oil
and let it fry
When the prawns are crisp and golden, sieve out of the oil and drain on a kitchen towel.
Serve with a dip of your choice e.g, sweet chilli, garlic mayonnaise, ketchup, tartare sauce etc.
I was in a seafood crazy mood that day, and Lamide Craig did justice to my food with the pictures he took