Tempura Prawns with Sweet & Sour Sauce

Ingredients (10 portions)

Amount	Measure	Name
1.3	kg	Prawns
200	g	Flour, white
100	g	Cornflour
375	ml	Water
700	ml	KNORR Cantonese Sweet and Sour Sauce (no particulates)

Preparation

Advance Preparation
De vein the prawns. Preheat deep fat fryer to 180°C/375°F
Method
1. To make the batter, sift the flour and cornflour into a bowl, add the water a little at a time to form a batter (should be the thickness of double cream).

2. Dip the prawns into the batter a few at a time and shake to remove excess. Deep fry for 2-3 minutes until golden brown and crisp. Drain well on kitchen paper.
3. Decant the sauce into a cold serving dish as a dip or add to a suitable pan and heat gently if desired
4. Serve the prawns piled neatly in the centre of a service plate with a dip pot of sauce to the side.

Handy hint
Try marinating the prawns in KNORR Garlic Paste for 20 minutes before using, to enhance the flavour.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.


CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours.