Prawn tempura
Ingredients
- 75 g cornflour
- 75 g flour — cake, sifted
- 1 eggs — lightly beaten
- 150 ml beer
- sunflower oil — to deep fry
- 50 g flour — cake
- 1 kg prawns — shelled, deveined and heads removed
- soy sauce
- chilli sauce
Methods
- Sift the Maizena and flour together and make a well in the middle, break the egg and pour the beer into the mixture and whisk until everything has just combined – it’s fine if the batter is a little lumpy.
- Let the batter stand in a cool place for a few minutes and then heat the oil in a wok– check the oil by dropping in a bread crumb that should turn golden when dropped into it.
- The oil must not be too hot, though – make sure the crumb is not dark brown, only golden.
- Dip each prawn into flour to make sure it’s quite dry (it’s much easier to put some flour in a large Ziploc bag, shake up the prawns in the flour and then you’re ready to go.)
- Dip the prawns in the batter and deep fry in the hot oil until it’s crisp and golden in colour.
- Remove with a slotted spoon and drain on absorbent kitchen paper.
- Serve with soy sauce and sweet chilli sauce.
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