Nail Christmas hosting with ‘delicious’ homemade Tempura prawns

Impress your party guests or simply relax with a Christmas movie over the holidays with these delicious tempura prawns by your side.

Quick and easy to prepare and cook, these are perfect for even the fussiest eaters with a delectable crispy and crunchy coating – thanks to the special sparkling water ingredient – and finished off with a good dunking into your favourite dip.

We love a sticky sweet chilli which complements the prawns beautifully but a lovely ketchup or creamy mayonnaise will work just as good.

Don't forget your generous wedge of fresh lime, but again, give lemon a go if you fancy a citrus twist.

Tempura prawns with sweet chilli dipping sauce

Serves 4


  • Sunflower oil for deep frying
  • 50g plain flour, plus a little for dusting
  • 75g cornflour
  • A generous pinch of sea salt
  • 200ml chilled sparkling filtered water
  • A small handful of crushed ice (made using filtered water)
  • 250g large raw prawns, peeled but tails left on
  • Lime wedges, to serve
  • Sweet chilli sauce, to serve

1. Half fill a large saucepan or deep fat fryer with sunflower oil and heat until a small cube of bread turns golden brown in 30 seconds.

2. Place the flour, cornflour and salt into a bowl and mix together to combine.

3. Gradually pour in the sparkling filtered water and ice, whisk together until the mixture is thin and glossy.

4. Dust the prawns in a little flour, shake off the excess and then briefly dip into the batter and transfer straight to the hot oil.

5. Fry the prawns for 1-2 minutes or until just golden brown and crisp then remove with a slotted spoon and drain on kitchen paper.

6. Serve the prawns immediately with lime wedges and sweet chilli dipping sauce.

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