Prawn and Vegetable Tempura

Serves 4


Ingredients:

20 large raw prawns
plain or tempura flour, for coating
1¾ cup tempura flour
2 egg yolks
vegetable oil, for deep-frying
1 large zucchini, cut into strips
1 red capsicum, cut into strips
Japanese soy sauce, for dipping


Method:

1. Peel and devein the prawns, keeping the tails intact. Make 4 incisions in the underside of each prawn and straighten the prawns out flat.
2. Coat the prawns lightly with the plain or tempura flour, leaving the tails uncoated. In a bowl, gently mix the tempura flour, egg yolks and 1¾ cup (440ml) of iced water and be ready to use at once (the batter will be lumpy, but don't overmix it).
3. Heat the oil in a deep pan or wok. Dip each prawn into the batter, still leaving the tail uncoated. Fry quickly in the hot oil. When lightly golden, remove from the pan and drain well on paper towels. Repeat with the zucchini and capsicum strips, frying about 2-3 pieces at a time. Serve with soy sauce.

Nutrition per serve:
Protein 25g;
Fat 35g;
Carbohydrate 50g;
Dietary Fibre 2g;
Cholesterol 230mg;
2520 kj (600 cal)

Note: Tempura flour is available from speciality Asian shops, and makes the lightest tempura batter. Plain flour can be used, but the batter will be slightly heavier.