PRAWNS TEMPURA RECIPES

Steps:

• Peel the prawns, carefully leaving the tail end intact.
• Butterfly by slitting down the back of each prawn.
• Open out and remove the black thread. Pat the prawns completely dry on kitchen paper. Mix all the dipping sauce ingredients together. Fill a wok or pan no more than a third full with oil and heat it.
• Meanwhile, pour the soda water into a bowl.
• Add the flours and baking powder gradually and lightly mix until just combined (a little lumpiness is fine).
• Test the heat of the oil by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dip the prawns in the batter.
• Lower carefully into the oil in batches of three or four. Don’t overcrowd the pan. Fry for 2-3 minutes until very pale golden.
• Remove from the pan with a slotted spoon or wire spider and drain on kitchen paper. Serve straightaway with the dipping sauce.

Steps:

• For the tempura batter: Add the rice flour, ice, and water to a small bowl and mix them.
• For the prawns: Heat some vegetable oil in a deep fryer. Coat the prawns with rice flour and tempura batter and fry them for 3 minutes. You can do this in 2 or 3 batches.
• Transfer the fried prawns on a paper towel-lined platter.
• For the soy sauce: Add the water to a cooking pot over medium heat. Add the soy sauce and ginger and stir. Cook for 1 minute or so, or until it bubbles.
• Let it cool before serving it.
• Serve the tempura prawns together with dip sauce.