Salt and pepper ‘popcorn’ prawns with tomato and chili jam

This easy chilli jam works well with all kinds of fried snacks, but in this instance it adds a spicy depth to deep-fried tempura prawns.


For the chilli jam
For the prawns

Preparation method

  1. For the chilli jam, heat the olive oil in a pan, add the shallots and fry for about two minutes. Add the rest of the ingredients, cook for 15 minutes and then remove from the heat to cool slightly. Blend in a food processor or blender until smooth. Pass through a sieve into a clean bowl.

  2. For the prawns, heat the oil in a large saucepan for deep frying (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  3. Mix together the flours and baking powder in a large bowl. Add enough sparkling water to make a wet batter.

  4. Coat the prawns in the tempura batter and fry until lightly browned in the hot oil. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with salt and freshly ground black pepper.

  5. Serve the prawns immediately with the chilli jam.

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