Coconut Tempura Prawns
Prawns - 6 pieces
Сhip coconut - 2 tbsp
Tempura batter - 100 g
Sauce Tempura - 50 g
Carrot - 30 g (cut into thin rings)
Hondashi - 2 g
Soy sauce - 10 g
Mizkan - 5 g
Ginger - 10 g
Garlic - 5 g
Sesame oil - 3 g
Cleanse from the shells the prawns and delete the esophagus.
Make 5-7 slits and align each prawn to remain flat during cooking.
Heat the oil in a wok (about three liters)
Put each prawns in tempura flour and then, holding the tail, dunk in batter, then into the coconut.
Hold the prawn by the tail, take her, dipping into the oil to keep it straight and not curled.
Sliced carrot combine as fan, roll in flour, dip in batter and fry (no more than 2-3 minutes).
Ginger grate, squeeze garlic.
Mix mizkan, sesame oil and soy sauce.
Add dry Hondashi fish broth and stir everything thoroughly.
Add ginger and garlic, mix well and serve.