Tempura Prawns with Mango, Chilli and Lettuce Cups

Crispy tempura-battered tiger prawns served in fresh lettuce cups with a zesty mango and chilli salsa.

Seafood Prawns Low Carb Starter Tempura

Estimated Nutrition

Calories

482.5

kcal / serving

482.5 kcal total

Carbs

71.4g

per serving

71.4 g total

Fat

15.8g

per serving

15.8 g total

Protein

14.2g

per serving

14.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Self-Rising Flour

To make batter

Fruits

0.5

piece

Mango

Peeled and chopped

piece

Lime

Zest and juice

Liquids

150

Sparking Water

Chilled

OilsFats

250

Vegetable Oil

For deep frying

Seafood

piece

Tiger Prawn

Raw, shells and heads removed, deveined

Vegetables

piece

Red Chilli

Deseeded and finely chopped

leaf

Little Gem Lettuce

Leaves used as cups

Method

Spoon the mango mixture into lettuce leaves and top each with a prawn to serve.

Heat vegetable oil in a deep heavy-based pan until a bread cube sizzles and browns.

Combine the mango, lime zest, lime juice, and chopped chilli in a bowl.

Drain prawns on kitchen paper using a slotted spoon.

Coat the prawns in batter and deep fry for 4 minutes until golden-brown.

Whisk the flour and 150ml sparkling water together into a thin smooth batter.