Ingredients

• 140 g rice flour
• 90 g vinegar
• 80 g corn starch
• 50 g sugar
• 20 peeled and cleaned shrimp tails
• 2 chillies
• peanut oil
• salt

For the tempura shrimp recipe with sweet and sour sauce, heat the sugar in a saucepan with the peppers cut in half. When it begins to brown, add the vinegar and leave it on the stove until the sugar crystals have dissolved. Add 50 g of water, a pinch of salt, bring to the boil and cook for 2-3 minutes. Filter everything and let it cool.
For the prawns: heat plenty of peanut oil in a saucepan. Mix the rice flour and starch with 200-210 g of ice water. Dip the shrimp tails into the batter. Dip them in boiling oil, a few at a time, and fry them for a couple of minutes, until they are golden and crunchy. Serve immediately with the sauce.

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