Tempura of King Prawns with Mango Chutney

For the chutney, caramelize the sugar in a saucepan. Add the mango cubes, garlic, onions and ginger. Extinguish with the vinegar. Boil briefly and add white wine and apple juice.

Cook at low temperature for about ten minutes, seasoning with salt and chili. The chutney can be served or mixed with the sauce.

Remove the shell from the king prawns up to the tip of the tail, remove the intestines and score them lengthwise about three quarters with a butterfly cut. Season the crab tails with pepper and salt and flour them. Prepare the tempura batter with water (quantities and mixing ratio are on the package). Heat frying oil and finish frying the crab tails until golden brown. Serve with the mango chutney as an entrée.

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