Coconut Tempura Prawns
By: FoodnChef
Published: Wednesday, November 25, 2015 - 2:50pm

Ingredients




Prawns - 6 pieces
Сhip coconut - 2 tbsp
Tempura batter - 100 g
Sauce Tempura - 50 g
Carrot - 30 g (cut into thin rings)
Tempura sauce:
Hondashi - 2 g
Soy sauce - 10 g
Mizkan - 5 g
Ginger - 10 g
Garlic - 5 g
Sesame oil - 3 g

Preparation

1 Cleanse from the shells the prawns and delete the esophagus. 2 Make 5-7 slits and align each prawn to remain flat during cooking. 3 Heat the oil in a wok (about three liters) 4 Put each prawns in tempura flour and then, holding the tail, dunk in batter, then into the coconut. 5 Hold the prawn by the tail, take her, dipping into the oil to keep it straight and not curled. 6 Sliced ​​carrot combine as fan, roll in flour, dip in batter and fry (no more than 2-3 minutes). 7 Tempura sauce: 8 Ginger grate, squeeze garlic. 9 Mix mizkan, sesame oil and soy sauce. 10 Add dry Hondashi fish broth and stir everything thoroughly. 11 Add ginger and garlic, mix well and serve.

About

Do you want to taste Asian Cuisine? Prawn recipe in Coconut Tempura by Oleg Pashkevich, is eactly want you need.