Tempura prawns
Preparation Time: 3 minutes
Cook Time: 10 - 15 minutes
Serves: Serves 4 - 6
The easiest way to make the best tempura prawns.
Ingredients
15 (about 500 g) tiger prawns
250ml ice-cold water
125ml (70 g) Snowflake cake flour
80ml (40 g) cornflour
1 extra-large egg
750ml Cooking oil for deep-frying
125ml (70 g) extra cake flour for dusting
30ml soy sauce
3 or a few pickled ginger slices
Method
- Prepare prawns by removing heads and shells. Leave tails on. Cut along back of each prawn and pull out dark vein. Rinse, pat dry and keep chilled.
- Start heating oil in a small, heavy-based saucepan. Whisk egg and ice-cold water together. Add flour and cornflour and mix roughly with a fork to maintain a lumpy mixture.
- Take each prawn by the tail, dust with extra flour, and then dip in batter. Immediately drop in hot oil and deep-fry for about 3 minutes until golden. Fry only a few at a time. Remove from oil with a slotted spoon and drain on paper towel.
- Serve prawns with soy sauce and pickled ginger.
- For variations omit prawns and use vegetables such as butternut, sliced eggplant, mushroom and onion rings, or calamari rings and fish strips.
