Delighted to be a part of Flavour of Killorglin festival again this year. The festival is all about food, about our local food producers, restaurants and community. Perfect spot for you to have a little break, wander around and try some of our local specialties on the Ring of Kerry and Wild Atlantic Way.

Here’s our recipe we prepared on the day! #delicious

TEMPURA OF TIGER PRAWNS WITH SWEET CHILLI SAUCE

Sweet Chilli Sauce Ingredients:

  • 1 Large Red Chilli, finely chopped
  • 125 ml of Rice Wine Vinegar or Apple Cider Vinegar
  • 1 teaspoon Salt
  • 90 g Caster Sugar
  • ½ Clove of Garlic, crushed  & chopped

Method

Mix all the ingredients together and leave to chill in the refrigerator until ready to serve

Tempura Batter Ingredients:

  • 50 g Plain Flour
  • 50 g Corn Flour
  • ½ teaspoon Baking Powder
  • 150 ml – 180ml Cold Soda Water

Method

  1. Mix dry ingredients in a deep bowl, make a well in the centre
  2. Add liquid slowly while stirring to form a smooth batter
  3. Place prawns in plain flour to coat
  4. Shake off excess flour before placing in batter
  5. Drop prawns in batter and deep fry for 4-5 minutes until crisp & golden brown
  • Flavour of Killorglin 2015
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  • Flavour of Killorglin 2015
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  • Flavour of Killorglin 2015
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  • Flavour of Killorglin 2015
    anemptytextlline
  • Flavour of Killorglin 2015
    anemptytextlline
  • Flavour of Killorglin 2015
    anemptytextlline
  • Flavour of Killorglin 2015
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