- 800g (approx. 12 prawns) large green king prawns, peeled, tails intact, deveined
- 125g baby corn
- 150g sugar snap peas
- 1/3 cup plain flour
- Vegetable oil, for deep- frying
- 1 egg yolk
- 250ml (1 cup) iced/chilled Campbell’s Real Stock - Fish (see note)
- 1 cup plain flour
Sweet chilli sauce
- 160g long fresh red chilli
- 1 clove garlic, peeled
- 250ml (1 cup) Campbell’s Real Stock - Fish
- 1 tbs white vinegar
- 220g caster sugar
- Place prawns on a flat tray lined with paper towel. Pat with paper towel to remove excess moisture, place baby corn and peas on the tray. Place 1/3 cup plain flour in a shallow bowl.
- To make tempura batter, combine 1 egg yolk and 1 cup chilled Campbell’s Real Stock in a bowl. Stir with a spoon. Add 1 cup flour and stir lightly. Do not beat or over mix.
- Half fill a deep fryer or wok with oil. Heat until hot. Place a wire rack over baking tray lined with paper towel.
- Dip prawns lightly in plain flour and again in the tempura batter to coat. Gently ease 5 to 6 pieces at a time into hot oil. Cook, turning occasionally, for 2-3 minutes or until crisp and golden. Use a slotted spoon to remove to wire rack. Repeat with the remainder of prawns, baby corn and peas.
- Arrange on a serving platter. Serve with sweet chilli sauce.
- Slice 50% of the chillies in half lengthways (with seeds) and place in a food processor. Halve and deseed the remaining chillies, also place in the food processor. Add garlic and stock. Process until finely chopped.
- Place the chilli mixture, vinegar and caster sugar in a large saucepan over low heat. Cook, stirring for 5 minutes or until the sugar dissolves.
- Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes for a dipping sauce, or cook for a further 10 minutes for a thicker sauce. To store any remaining sauce, pour into a sterilized airtight bottle and seal.
NOTE: Place 1 cup of stock in the freezer for 20 minutes before you make tempura batter.