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How to make Tempura prawns with lemon myrtle salt

Yield = 4
Prep time: 0:10
Cook time: 0:05
Total time: 0:15

Ingredients

  • 2 teaspoon ground lemon myrtle (see Notes) or lemon zest
  • 1 egg yolk, lightly beaten
  • 1 cup (250ml) sparkling water, chilled
  • 3/4 cup (110g) plain flour, sifted
  • Sunflower oil, to deep-fry
  • 1/3 cup (50g) cornflour
  • 12 green prawns, peeled (tails intact), deveined
  • 2 onions, peeled, sliced into 1cm rings
  • 2 chat potatoes, sliced into rounds
  • Soy sauce, to serve

Method

  • Step 1 Combine the lemon myrtle with 2 teaspoon salt flakes in a bowl and set aside.
  • Step 2 For the batter, whisk together the egg yolk and sparkling water. Add the flour and lightly whisk to combine.
  • Step 3 Half-fill a deep-fryer or large saucepan with oil and heat to 190C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
  • Step 4 Place the cornflour on a plate. Lightly coat prawns, onion and potato in cornflour, then dip in the batter to thickly coat. In batches, lower into the hot oil and cook for 2-3 minutes until golden and puffed.
  • Step 5 Drain well on paper towel and repeat with remaining prawns, potato and onion.
  • Step 6 Serve with soy sauce and the lemon myrtle salt for dipping.