Ingredients

• vegetable oil
• for deep frying
• 115g/4oz plain flour
• 125ml/4fl oz beer
• 4 ice cubes
• 4 king prawns
• shells removed
• de-veined
• ½ mango
• finely chopped
• ½ red pepper
• finely chopped
• 4 spring onions
• finely chopped
• 1 lime
• juice only
• 1 tsp caster sugar
• ½ tsp chilli flakes
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh coriander
• chopped fresh coriander
• lime wedges

Directions

• For the tempura prawns
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the flour and beer into a bowl and whisk well until the batter is the consistency of single cream
• adding more or less beer as necessary. Add the ice cubes and stir well.
• Dip the prawns in the batter and then carefully place into the hot oil. Deep fry until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
• For the mango salsa
• place all the salsa ingredients into a bowl and mix well.
• Serve the prawns on a plate with a bowl of the mango salsa to the side. Garnish with fresh coriander and lime wedges.