Tempura prawns
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | larges | Raw prawns; (alternatively use |
| ; thin slices of | ||
| ; boneless fish such | ||
| ; as sole) | ||
| 8 | Spring onions | |
| 8 | fluid ounce | Iced water |
| 1 | Egg | |
| 110 | grams | Plain flour |
| 55 | grams | Cornflour |
| A good pinch of salt | ||
| 2 | tablespoons | Soy |
| ½ | teaspoon | Raw sugar |
| 1 | tablespoon | Rice wine |
| 1 | small | Piec fresh ginger |
Directions
DIPPING SAUCE
Make the dipping sauce by mixing the soy, sugar and rice wine together.
Squeeze the ginger in a garlic press to extract the juice and add to the sauce.
Beat the water, egg, flour, cornflour and salt together. The batter will not be smooth. Heat the oil to medium hot, about 160C/325F.
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.
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.