Name: Prawn and vegetable tempura
Prep time: 20 minutes
Cook time: 25-30 minutes
Yield: 6
Ingredients: 1 egg yolk; 125g plain flour, sifted; 12 raw tiger prawns, shelled; 450g mixed vegetables; oil, for deep frying

Light and crispy, these are great served as an accompaniment to drinks at a party.

Serves

Prep

20 minutes

Cook

25-30 minutes

Nutritional Information:

Each 138g serving contains (excludes serving suggestion)

KCal: 180
Carbs: 18.2g
Fibre: 2.3g
Protein: 9.5g
Fat: 7.2g
(Medium)
Saturates: 0.8g
(Low)
Sugars: 1.9g
(Low)
Salt: 0.19g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

1 egg yolk
125g plain flour, sifted
12 raw tiger prawns, shelled
450g mixed vegetables
oil, for deep frying

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Method

Step 1

Beat together the egg yolk and with 200ml ice-cold water. Tip in the flour and roughly combine.

Step 2

You're not making a smooth batter, the mixture should remain fairly lumpy as this gives it its lightness when fried.

Step 3

Heat the oil in a large pan until a piece of bread browns in 30 seconds.

Step 4

Dip the prawns and vegetables into the batter and fry in batches. Turn regularly to ensure even cooking, until light golden in colour about 2-3 mins per batch.

Step 5

Drain on kitchen paper and serve.

Recipe tips

You need to use quick-cooking veggies for tempura. Sugarsnap peas, mange tout, green beans, celery and spring onions are also ideal.
For a healthy dipping sauce, simply blend together 2 handfuls mixed fresh herbs (e.g. parsley, coriander, mint, basil) with a clove fresh garlic, juice and zest 1 lemon and 2 tbsp olive oil.