Tempura of Prawn is very popular on my menu, its important to fry lightly and not for a long time so that you keep the prawn moist inside. If you didn’t want use the Tempura flour you could change to breadcrumbs.

Serves 4

20 prawns

130g tempura flour

50ml olive oil

1 small packet of parsley

4/5 cloves of garlic

50g butter

1 punnet of cherry tomatoes

2 – 3 big shallots

½ pkt coriander

dash of sherry vinegar

table salt – to taste

2 tbsp vodka

1 pkt chives

1 pkt curly endive


Have a fryer of cooking oil ready to make fry the prawns.

Start with the prawns by peeling the shell and cleaning the back, then put in the fridge.

Cut the cherry tomatoes, either in half or quarters depending on the size, chop the shallots finely.

Chop the chives finely and evenly.

Mix the tomatoes, vinegar, shallots, chives and coriander altogether, then add the vodka. Season and put into a smaller bowl for later into the fridge.

Pick, wash and dry the curly endive, do the same for the parsley.

Peel and chop the garlic finely.

Mix the tempura flour with a little water, then put 3 prawns per portion into the mix, Cook in the fryer crispy, do this for the rest of the prawns.

Then get a hot pan and place the prawns ( should be 2 per portion) in adding the butter, then parsley and garlic, give them a stir then take off the heat.

Put the tomato mix onto the base of the plate, then place the tempura of prawn on top of the mix, then add the garlic prawns on top

To dress the plate, add the curly endive over and around.

Happy Eating

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL

Tel : 01412483801 e : info@brianmaule.com www.brianmaule.com