Tuesday, 10 May 2011

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. If anyone has a recipe for mango chutney send it over)
  • 1 Lemon
  • Vegetable or sunflower oil
If you omit the dip
Serves 4

Extras
  • Wok
  • Slotted spoon
  • A few sheets of kitchen paper
Method
  • In a bowl beat your egg and add in the sparkling water, giving it all a good stir. Add the flours and a few pinches of salt and give it a gentle whisk until everything is well mixed in. Don't worry if its still lumpy at this stage.
  • Stir your prawns through the tempura mix making sure they are coated all over with the batter.
  • Half fill your wok with the oil over a fairly high heat. It's hot enough when a tiny blob of the tempura batter (a bit without a prawn in!) bubbles and browns when dropped into the mixture.
  • Cook a few of the prawns in the oil at a time. They should only take as long as 2-3 minutes to cook and for the batter to go golden. Be careful not to overcook them, prawns can get chewy easily and can be like chewing on a Michelin tyre if they're overdone.
  • Using your slotted spoon (or something similar that will help drain the fat away when you remove the prawns from the pan) take your prawns out of the wok and pop on a plate covered with kitchen paper to absorb some of the excess oil.
  • To make the mango yogurt dipping sauce, plop your yogurt and mango chutney into a small bowl and give them both a thorough stir until they're well combined.
  • Dip away from my friends, dip away!

 Adapted from a recipe from Delicious magazine

13 comments:

  1. I can't wait to try this out!!! You are my new cookbook xx

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  2. that is so so sweet! thankyou :) blushing now! x

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  3. Oh yum, thanks so much for checking out my blog and enetering my giveaway on chrissy's blog.. I'm so glad there was a link to your blog!, you have some yummy things that I will be trying for sure :)

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  4. I'm making these, and this is final. My Mum doesn't et gluten, so this is great, but when I'm making them just for me, would it work with normal flour?

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  5. @chloe,pinklittlebean and marionachic thanks so much girls! :)

    @rachel,yep plain flour will work just as well with the recipe, it was adapted from a non gluten-free recipe anyway,so yeah any plain flour.let me know how it goes! x
    xxxx

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  6. I'm your newest follower, I can't wait to start gluten-free!

    katelyncarter.com

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  7. Hiya Kate! Always nice to meet another Kate :D Thanks for following.if you need any advice or recipes let me know x

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  8. Ah, i think i'm your 101th follower and not 100th as I had assumed on Twitter! Lovely blog and something so different. I love food blogs so this is right up my street. I will have to try out this recipe - love prawns, tempura batter, and mango! So this is sure to be a winner at our household! Thank you for posting xxx

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  9. this is Amazing !!! so glad i stumbled on your blog, 2 people in my family can't eat gluten so this is so helpful <3

    Claire x

    http://moncheri2311.blogspot.com/

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  10. @temp sec, thankyou for following lovely, i love your blog :) thankyou for your sweet comments :) xxx

    @mon cheri, aww thankyou so much, if you ever want any particular recipes let me know :) x

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  11. my favourite prawn . they looks good

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