Tempura tiger prawns with velvety chilli and ginger-infused bisque

This fresh tasting seafood broth and lightly coated prawn tempura make a stunning starter for any dinner party.

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For the bisque

For the tempura

For the prawns

  • 8 whole tiger prawns (peeled, shells and head reserved for the bisque, then butterflied)
  • vegetable oil, for deep-fat frying

To serve