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