Tempura Prawns


Photo: flickr user adactio
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Ingredients

16 lrgs Raw prawns, (alternatively use thin slices of boneless
8 Spring onions
8 fl ozs Iced water
1 Egg
110 grams Plain flour
55 grams Cornflour
A good pinch of salt
2 tablespoons Soy
teaspoon Raw sugar
1 tablespoon Rice wine
1 small Piec fresh ginger

Preparation

1
Make the dipping sauce by mixing the soy, sugar and rice wine together.
2
Squeeze the ginger in a garlic press to extract the juice and add to the sauce.
3
Beat the water, egg, flour, cornflour and salt together. The batter will not be smooth. Heat the oil to medium hot, about 160C/325F.
4
Meanwhile, butterfly the peeled prawns by cutting them open through the back, removing the black vein. Cut the spring onions in half across, then in half lengthways.
5
Dip the prawns and onions in the batter and fry a few at a time, draining on kitchen paper. Serve at once with the dipping sauce.

Tools

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Tags:

japaneasy
Asian
oriental
seafood

Yield:

1.0 servings

Added:

Sunday, February 14, 2010 - 1:45am

Creator:

Anonymous

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