Prawns

Tempura prawns with lemon myrtle salt

Name: Tempura prawns with lemon myrtle salt
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 teaspoon ground lemon myrtle 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

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by Jill Dupleix

Food writer

Feb 12, 2016

Turning lemon myrtle into a spice dip for tempura prawns will blow your mind and please your taste-buds.

2 teaspoon ground lemon myrtle 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

1.

Combine the lemon myrtle with 2 teaspoon salt flakes in a bowl and set aside.
2.

For the batter, whisk together the egg yolk and sparkling water. Add the flour and lightly whisk to combine.
3.

Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
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.
5.

Drain well on paper towel and repeat with remaining prawns, potato and onion.
6.

Serve with soy sauce and the lemon myrtle salt for dipping.