#1 TEMPURA PRAWNS WITH THAI LIME CHILLI DIPPING SAUCE

Makes 24

Ingredients required for this recipe:

TEMPURA PRAWNS

1x150g pack Trident Tempura Batter Mix

¾ cup water

24 medium-sized raw peeled prawns, tails on (butterfly cut, if you prefer)

1 litre deep frying oil

DIPPING SAUCE

3 tablespoons lime juice

3 tablespoons Trident Sweet Chilli Sauce

2 tablespoons Fish Sauce

1 tablespoon sugar

1 garlic clove, finely chopped

2 teaspoons very finely chopped spring onion greens

 

Instructions:

• Combine all of the dipping sauce ingredients in a bowl and stir to dissolve sugar.
• In a separate bowl, mix the Trident Tempura Batter Mix with ¾ of a cup of water and stir.
• Dry the prawns with paper towels.
• Heat the oil until it's hot. Dip prawns one at a time into the batter and carefully place in the hot oil. Fry to golden brown.
• Drain well and serve with the dipping sauce.