Tempura prawn wraps with minted mango yogurt

Tempura prawn wraps with minted mango yogurt

These tempura prawns are quick easy and would be perfect for either a speedy lunch or supper, or a tasty starter

Tempura prawn wraps with minted mango yogurt

  • Serves icon Serves 4
  • Time icon Ready in 15 min

These tempura prawns are quick easy and would be perfect for either a speedy lunch or supper, or a tasty starter

Nutrition: per serving

Calories
606kcals
Fat
30.1g (6g saturated)
Protein
22g
Carbohydrates
66.1g (5.8g sugar)
Fibre
3.6g
Salt
1.6g salt

Ingredients

  • 1 large free-range egg
  • 250ml ice-cold water
  • 100g plain flour
  • 25g cornflour
  • ½ tsp salt
  • Vegetable oil for frying (enough to half-fill your wok)
  • 20 (about 200g) raw peeled king prawns, defrosted
  • 4 tortilla wraps
  • Large bunch of watercress
  • 200g Greek yogurt mixed with 2 tbsp mango chutney
  • 4 lemon wedges
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Method

  1. Beat the egg in a bowl and stir in the water. Gently whisk in the flours and salt until just combined, but still lumpy.
  2. Heat the oil in a wok to 180°C or until a breadcrumb sizzles and turns brown in 25 seconds. Dip the prawns in the batter, then cook in the oil, a few at a time, for 2-3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.
  3. Fill each tortilla with 5 tempura prawns, a handful of watercress and a dollop of the mango yogurt. Serve with lemon wedges to squeeze over.

Nutrition

Nutrition: per serving
Calories
606kcals
Fat
30.1g (6g saturated)
Protein
22g
Carbohydrates
66.1g (5.8g sugar)
Fibre
3.6g
Salt
1.6g salt

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