- dash olive oil
- 2 shallots, finely sliced
- 75g/2½oz caster sugar
- 100ml/3½oz red wine vinegar
- 3 vine tomatoes
- 2 red chilli
- 1 garlic clove
- vegetable oil, for deep-fat frying
- 150g/5½oz plain flour
- 150g/5½oz cornflour
- 10g/¼oz baking powder
- sparkling water
- 480g/1lb 1oz king prawns
- salt and freshly ground black pepper
- 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.
- For the prawns, heat the oil in a large saucepan for deep frying (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Mix together the flours and baking powder in a large bowl. Add enough sparkling water to make a wet batter.
- 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.
- Serve the prawns immediately with the chilli jam.