Prawns tempura

Name: Prawns tempura
Total time: 1800 s
Yield: 3-4 people
Cuisine: Kenyan
Ingredients: 8 Medium size Prawns; 100 g Tempura flour; 150 ml cold water; Cooking oil - depends on your pan; 30 ml hontsuyu

Duncan Wambua @wambuzi

Nairobi, Kenya

Tempura is becoming very popular with the emerging fusion restaurants. It comes third in popularity after Sushi and Teriyaki in my country Kenya! Its easy to prepare but finding the correct tempura flour may be a challenge in Kenya. However as it becomes more popular it will be available in the future.

Duncan Wambua @wambuzi

Saved

Ingredients

30 mins

3-4 people

8Medium size Prawns
100 gTempura flour
150 mlcold water
Cooking oil - depends on your pan
30 mlhontsuyu

Saved

Steps

30 mins

1

Prepare your oil for deep frying
2

Prepare your tempura batter. Dont mix the flour and water too much. The flour lumps will make the tempura crispy.
3

Prepare some flour on the side for the first dip. You may need to arrange your table in the order, dusting flour then batter mix then oil and lastly the oil drainer (plate with kitchen napkin). So its a chain of events.
4

Dip the prawns in the flour lightly then into the batter then directly into the hot deeprying oil.
5

Deep fry the prawns for about 3 mins each. Or until they are floating and fizzing.