Tempura Prawns With Lemon Myrtle Salt Recipe

Cooking Directions

• STEP 1.Prepare the prawns by removing the shells and deveining them.
• STEP 2.In a bowl, mix together flour, cornstarch, baking powder, and salt.
• STEP 3.Gradually add cold water to the dry ingredients, whisking until a smooth batter forms.
• STEP 4.Heat oil in a deep fryer or a large pot to 180°C (350°F).
• STEP 5.Dip each prawn into the batter, allowing any excess to drip off.
• STEP 6.Carefully place the battered prawns into the hot oil and fry until golden brown and crispy.
• STEP 7.Remove the prawns from the oil and drain on a paper towel to remove excess oil.
• STEP 8.Sprinkle the lemon myrtle salt over the hot tempura prawns.
• STEP 9.Serve the tempura prawns immediately with a dipping sauce of your choice.

Cooking Tips

• Make sure the prawns are dry before dipping them into the batter to ensure a crispy coating.
• Do not overcrowd the fryer or pot when frying the prawns, as this can lower the oil temperature and result in soggy tempura.
• If you don't have lemon myrtle salt, you can substitute it with regular sea salt or any other flavored salt of your choice.

Storage and Serving

• Tempura prawns are best served immediately while they are still hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the tempura prawns, place them on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 5-7 minutes, or until heated through and crispy again.