Tempura Prawn-Olive stuffed Eggs

Makes 8 halves

Brown some chopped onions & garlic in a tsp of oil, and add 6 boiled & chopped prawns, stirring 4 tbsps of soba sauce and mixing well. Chop 4 olives and add to the pan.

Bring 4 eggs to the boil and turn the fire off, leaving the pot of eggs in water covered for another 9 minutes. Remove the eggs and dunk them in cold water, to make the flesh detach from the shell easily. De-shell and cut eggs in half. Remove the egg yolks.

Add 1 egg yolk to the mixture in the pan with the prawns and mix well. Spoon the mixture into the hollows of the cooked egg whites and cover them in tempura flour mixed with water (thick enough to dribble).

Deep-fry the flour-covered eggs till golden brown and serve immediately.