Tempura Prawns with Red Rascal 

Prep time: 5 minutes
Serves: 2
Cooking time around 3 minutes

We've been making this recipe for years and it always tastes fantastic, it's a real treat served as a starter. We've used prawns but you could use other ingredients such as ½ cm thick strips of courgettes.

2 table spoons of self raising flour
2 table spoons of corn flour
Some ice cold beer (just opened to keep the fizz)
Defrosted and peeled Tiger Prawns x 10
Sunflower Oil (Purpose built fryer or a deep pan containing enough oil to submerge the prawns)

Turn the oil on - Be careful not to overheat the oil. Prepare the tempura batter by mixing the two types of flour. Add the beer a little at a time to make a batter, whisking all the time. You don't want the batter too thin because it won't coat properly. If this happens just add some more flour in proportion. Make sure that you allow enough time for the Prawns to defrost. Sitting them in some warm water for a short while will speed up the process. Dry the prawns with some kitchen roll or a towel, the more water the less crispy the batter! Once you've coated the prawns with batter place them one by one into the hot oil (be careful not to splash, we suggest using tongs). Empty the prawns into a bowl and pat dry with kitchen roll.  Serve with a little crunchy salad and good dollop of Red Rascal

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