Tempura King Prawn with Lychee Sweet and Sour
Aazam says: “This is a twist on one of the most popular and best known Chinese dishes in the west. So simple to make, the pungent flavours of the sauce with the succulent prawns keep it simple.”
Preparation time is longer than the cooking time so get all of your prep done first. Start your sauce first and prawn tempura last.
Serves two
Ingredients
- 1 jar of sweet and sour sauce, or homemade version
- 1 red and 1 yellow pepper diced in to 1 inch squares
- 300g lychee, fresh or tinned
- 200g fresh 2cm square pineapple cubes
- 1/2 a red onion in 3cm cubes
- Tempura
- 1 cup of self-raising flour
- 1 egg
- 7 fl oz sparkling water
- 1 litre of vegetable oil for frying
Method
Heat your wok with a little oil, add your vegetables and cook.
Once cooked add your sauce and simmer. Meantime whisk the flour, egg and sparkling water to a medium consistency.
Place the prawns in the batter, heat the oil in the wok, fry until golden brown (4-5 minutes), drain on some kitchen paper and serve with the sauce. Let the prawn tempura sit on top of the sauce and serve immediately.
