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Tempura prawn wraps with minted mango yogurt

Name: Tempura prawn wraps with minted mango yogurt
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Cuisine: Japanese recipes
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

Published: 30 Apr 11
Updated: 18 Mar 24

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

Easy
May 2011

Test kitchen approved

Serves 4
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

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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

Beat the egg in a bowl and stir in the water. Gently whisk in the flours and salt until just combined, but still lumpy.
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.
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.