Tempura Prawns
By: Anonymous
Published: Sunday, February 14, 2010 - 1:45am

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. 


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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.