Jump to Main ContentJump to Primary Navigation
Top

Recipe: Italian Tempura Prawns

main_image_rt.jpg

The humble prawn is given an Italian twist in this recipe which is all about the ‘zucchini fritti’ batter, traditionally used with courgette strips. For the full-on feast experience, drizzle surplus batter over the herbs at the end or, for a lighter version, use less oil. Either way, the result is simply (and we mean simply) divine.

Preparation time: 45 minutes

Cooking time: 10 minutes

Ingredients (serves 2):

  • 50g flour
  • 1 tsp olive oil
  • 60ml warm water from a tap
  • 1 egg white
  • 500g flavourless vegetable oil, for frying
  • 1 unwaxed lemon
  • 15 raw peeled king prawns (approx 250g), patted dry
  • 4-6 small fresh sage leaves, not big tough ones
  • Few sprigs parsley

Method

Step 1: Whisk the flour and olive oil briefly in a bowl, then start to add the warm water, pouring in a little at a time. Keep going until you have a smooth batter the consistency of double cream. You may need more or indeed less water to reach this point.

Step 2: In a separate bowl, whisk the egg white until it is thick and holding its shape (with only one egg white, you can do this easily enough by hand). Fold the egg white into the batter then refrigerate for about 30 minutes.

Step 3: When the time’s almost up, heat the vegetable oil in a smallish saucepan. Halve your lemon lengthways and cut one of the halves across into thin slices. Cut the other half in two, and add to the serving plate for squeezing over the prawns when eating.

Step 4: To check the oil is hot, drop in a cube of bread. If it sizzles quickly, you’re ready to go. Watch your pan carefully all the time.

Step 5: Get out another bowl and pour about 3 tbsps of batter in it. Add 4 or 5 prawns, then turn them with a small spatula to coat them in batter.

Step 6: Carefully lower the coated prawns, one by one, into the hot oil, then fish them out with a slotted spoon when they turn a pale gold (less than one minute). Put them onto a plate lined with kitchen roll. Continue with all the prawns, decanting a little batter into a bowl to coat each batch.

Step 7: Cover the lemon slices with batter and cook for a few seconds. Then dip the herbs in the batter and fry until they’re crisp. Take the pan off the heat.

Step 8: Tumble all the tempura-coated prawns and lemons onto a warmed platter, sprinkle the batter-crisped herbs on top and serve instantly.

From Nigellissima: Instant Italian Inspiration by Nigella Lawson (£14.99, Chatto & Windus), now out in paperback.

Related

hero-use-this.jpg

20 ways to eat like an Italian woman

hero.jpg

Seasonal foods to travel for

Crayfish.jpg

Recipe: Crayfish glass Noodle Salad

Latest...

Your Starbucks Halloween Frappuccino fix is here and it’s fangtastic

Sink your teeth into this

by Megan Murray
17 Oct 2017

Hold up, there's an avocado chocolate bar – AND it’s vegan

Don't fight it

by Megan Murray
17 Oct 2017

Percy Pig has had a scary Halloween revamp (but he’s still delicious)

Percy ain’t so cute anymore

by Megan Murray
12 Oct 2017

This company wants to pay YOU to eat pizza

This is going to be a tough role to fill

by Susan Devaney
11 Oct 2017

2017’s best bar in the world is right here in the UK

And it’s a Martini glass of old-school glamour

by Amy Swales
10 Oct 2017

Lidl has launched hangover-free prosecco, and no you're not dreaming

We've just got our Sunday mornings back

by Megan Murray
10 Oct 2017

An unlimited cheese and mulled wine festival is coming to London

Will you be visiting the city’s giant cheese board this Christmas?

by Susan Devaney
09 Oct 2017

Aldi has unleashed the pumpkin spice liqueur of your dreams

This is the ultimate Halloween drink...

by Megan Murray
06 Oct 2017

Wagamama just launched an entire vegan menu – and it looks delicious

Choose from a whopping 29 new items, including a total classic

by Kayleigh Dray
05 Oct 2017

A magical Harry Potter-themed afternoon tea has arrived in the UK

Muggles, assemble

by Susan Devaney
04 Oct 2017