Tempura Prawns with Spring Onion, Baby Spinach and Balsamic Salad

Crispy battered king prawns and spring onions served over a fresh baby spinach salad with a simple balsamic vinaigrette.

Seafood Appetiser Salad Fried Prawns Tempura

Estimated Nutrition

Calories

792.4

kcal / serving

792.4 kcal total

Carbs

83.6g

per serving

83.6 g total

Fat

42.5g

per serving

42.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

GrainsCereals

100

Plain Flour

Liquids

Fizzy Water

OilsFats

400

Vegetable Oil

for deep frying

Olive Oil

Other

piece

Ice Cubes

to chill the batter

Seafood

piece

King Prawns

shells removed, de-veined

Vegetables

piece

Spring Onion

halved

handful

Baby Spinach

leaves

Method

Heat the vegetable oil in a deep heavy-based pan until a breadcrumb sizzles.

Whisk the flour and fizzy water in a bowl until smooth.

Add ice cubes to the batter to chill it.

Dip prawns and spring onions into the batter and deep-fry for 5 minutes until golden.

Drain the fried items on kitchen paper.

Whisk olive oil and balsamic vinegar together in a bowl.

Toss the baby spinach in the dressing to coat.

Place the spinach on a plate and top with the tempura prawns and onions.