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

Each 138g serving contains (excludes serving suggestion)

KCal

180

Carbs

18.2g

Fibre

2.3g

Protein

9.5g

Fat

7.2g

Saturates

0.8g

Sugars

1.9g

Salt

0.19g

Fruit/Veg Portion

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.