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Tempura prawns with lemon myrtle salt
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Transform lemon myrtle into a flavorful dip for crispy prawns.
Ingredients:
  • 2 tsp ground lemon myrtle (see Notes) or lemon zest
  • 1 egg yolk, lightly beaten
  • 250ml mineral water
  • 110g plain flour
  • Sunflower oil, to deep-fry
  • 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
Instructions:
  • Mix the lemon myrtle with 2 teaspoons of salt flakes in a bowl and let it sit for later.
  • Combine the egg yolk and sparkling water in a bowl. Mix in the flour gently until combined.
  • Fill a deep-fryer or large saucepan halfway with oil and heat to 190C (test readiness by observing a cube of bread turning golden in 30 seconds).
  • On a plate, spread the cornflour. Gently coat prawns, onion, and potato with cornflour, then dip into the batter until fully coated. Fry in hot oil in batches for 2-3 minutes until crispy and golden.
  • Drain prawns, potato, and onion on paper towels, then repeat with remaining batches.
  • Offer soy sauce and lemon myrtle salt for dipping alongside the dish.

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