PRAWN TEMPURA WITH HONEY & LIME DIPPING SAUCE
Servings: 4-6
Ingredients
12 medium prawns
1½ cups cake flour
¼ cup corn starch
1 tsp bicarbonate of soda
A pinch of NOMU Sea Salt
½ cup ice cold soda water
Oil, for deep-frying
Honey and Lime Dipping Sauce:
80ml honey
60ml soy sauce
Juice of 2 limes
2 tbsp coriander, finely chopped
1 small chilli, de-seeded and finely chopped
30ml fish sauce
1 tsp NOMU Oriental Rub
Directions
Peel the prawns, leaving the tail on. Split the prawn open down the back and remove the intestinal tract. Gently open the prawn so that it is slightly butterflied.
For the batter, combine all the dry ingredients in a mixing bowl and then whisk in the ice-cold soda water until you have a light batter. Don’t worry if there are a few lumps.
Dip the prawns one at a time into the batter, shake off any excess batter and deep fry until lightly golden and crispy. Drain on paper towel.
To make the dipping sauce, combine all of the ingredients and serve as an accompaniment to the prawns.
Ingredients
12 medium prawns
1½ cups cake flour
¼ cup corn starch
1 tsp bicarbonate of soda
A pinch of NOMU Sea Salt
½ cup ice cold soda water
Oil, for deep-frying
Honey and Lime Dipping Sauce:
80ml honey
60ml soy sauce
Juice of 2 limes
2 tbsp coriander, finely chopped
1 small chilli, de-seeded and finely chopped
30ml fish sauce
1 tsp NOMU Oriental Rub
Directions
Peel the prawns, leaving the tail on. Split the prawn open down the back and remove the intestinal tract. Gently open the prawn so that it is slightly butterflied.
For the batter, combine all the dry ingredients in a mixing bowl and then whisk in the ice-cold soda water until you have a light batter. Don’t worry if there are a few lumps.
Dip the prawns one at a time into the batter, shake off any excess batter and deep fry until lightly golden and crispy. Drain on paper towel.
To make the dipping sauce, combine all of the ingredients and serve as an accompaniment to the prawns.
Ingredients
12 medium prawns
1½ cups cake flour
¼ cup corn starch
1 tsp bicarbonate of soda
A pinch of NOMU Sea Salt
½ cup ice cold soda water
Oil, for deep-frying
Honey and Lime Dipping Sauce:
80ml honey
60ml soy sauce
Juice of 2 limes
2 tbsp coriander, finely chopped
1 small chilli, de-seeded and finely chopped
30ml fish sauce
1 tsp NOMU Oriental Rub
Directions
Peel the prawns, leaving the tail on. Split the prawn open down the back and remove the intestinal tract. Gently open the prawn so that it is slightly butterflied.
For the batter, combine all the dry ingredients in a mixing bowl and then whisk in the ice-cold soda water until you have a light batter. Don’t worry if there are a few lumps.
Dip the prawns one at a time into the batter, shake off any excess batter and deep fry until lightly golden and crispy. Drain on paper towel.
To make the dipping sauce, combine all of the ingredients and serve as an accompaniment to the prawns.
Ingredients
12 medium prawns
1½ cups cake flour
¼ cup corn starch
1 tsp bicarbonate of soda
A pinch of NOMU Sea Salt
½ cup ice cold soda water
Oil, for deep-frying
Honey and Lime Dipping Sauce:
80ml honey
60ml soy sauce
Juice of 2 limes
2 tbsp coriander, finely chopped
1 small chilli, de-seeded and finely chopped
30ml fish sauce
1 tsp NOMU Oriental Rub
Directions
Peel the prawns, leaving the tail on. Split the prawn open down the back and remove the intestinal tract. Gently open the prawn so that it is slightly butterflied.
For the batter, combine all the dry ingredients in a mixing bowl and then whisk in the ice-cold soda water until you have a light batter. Don’t worry if there are a few lumps.
Dip the prawns one at a time into the batter, shake off any excess batter and deep fry until lightly golden and crispy. Drain on paper towel.
To make the dipping sauce, combine all of the ingredients and serve as an accompaniment to the prawns.
