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Salt and Pepper ‘Popcorn’ Prawns with Tomato and Chili Jam
Deep-fried tempura prawns served with a spicy, smooth homemade tomato and chilli jam for dipping.
Seafood
Appetiser
Spicy
Prawns
Deep-Fried
Tempura
Estimated Nutrition
Calories
655.1
kcal / serving
1965.2 kcal total
Carbs
80.1
g
per serving
240.2 g total
Fat
19.5
g
per serving
58.6 g total
Protein
38.5
g
per serving
115.4 g total
Cook Time
20
minutes
Serves
3
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
75
g
Caster Sugar
150
g
Cornflour
10
g
Baking Powder
CondimentsSauces
100
ml
Red Wine Vinegar
GrainsCereals
150
g
Plain Flour
Liquids
200
ml
Sparkling Water
enough to make a wet batter
NutsSeeds
1
clove
Garlic
1
dash
Salt
to taste
1
dash
Black Pepper
freshly ground, to taste
OilsFats
5
ml
Olive Oil
dash
500
ml
Vegetable Oil
for deep-fat frying
Seafood
480
g
King Prawns
Vegetables
2
piece
Shallot
finely sliced
3
piece
Vine Tomato
2
piece
Red Chilli
Method
1
Heat olive oil in a pan and fry shallots for two minutes.
2
Add remaining jam ingredients, cook for 15 minutes, and cool slightly.
3
Blend jam in a food processor until smooth and pass through a sieve.
4
Heat vegetable oil in a large saucepan for deep frying.
5
Whisk flours, baking powder, and sparkling water into a wet batter.
6
Coat prawns in batter and fry in hot oil until lightly browned.
7
Drain prawns on kitchen paper and season with salt and pepper.
8
Serve the hot prawns immediately alongside the prepared chilli jam.