Tempura prawn wraps with minted mango yogurt

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
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

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.

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