Deep fried prawns with sour cream and smoked paprika

A delicious starter or canapé of crispy prawns with a creamy dipping sauce, from Fish is the Dish

Serves 2

  • 16 cooked prawns, shelled
  • A few mange tout
  • A few green beans
  • 2 baby corn, split in two
  • 1 baby pepper, split in two
  • 6 thin slices of chorizo
  • 1 quantity of batter mix (see below) or packet of batter mix
  • 1 baby gem lettuce, shredded
  • Sour cream
  • Chives, chopped
  • ½ tsp smoked paprika
  • Lemon juice, a good squeeze
  • TEMPURA BATTER MIX: 125g of flour 5g of dried yeast 250ml of milk (tepid) Pinch of salt




  1. For the batter: dissolve the yeast in a little of the tepid milk, add to the rest of the milk, then stir into the flour to form a smooth batter, allow to stand covered until starting to bubble.
  2. For the tempura prawns: dip the prawns and pieces of vegetable individually in the batter. Place each piece into hot fat, 2cm deep in a wok. Fry until golden, then drain on kitchen paper. Fry the chorizo until crispy.
  3. For the sour cream: Mix together sour cream with the chopped chives, smoked paprika and a squeeze of lemon juice to taste.
  4. Serve with shredded baby gem lettuce.

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