12
Sep

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