Prawns tempura

Name: Prawns tempura
Total time: 1800 s
Yield: 6-8 servings
Cuisine: British
Ingredients: For the prawns batter; Vegetable oil, for frying; 900 g large prawns, peeled with tails on; 420 g plain flour, sifted and divided; 475 ml water; 1 egg; For marination prawn; 1 tsp Black pepper; 2 tbsp Soya sauce; 1 tsp Salt; Tempura sauce, for dipping, recipe follows; 120 ml soy sauce; 475 ml water; 1 tbsp fish stock

Aisha Imran Karwa @cook_16711048

#CookPadRamadan #iftarwithhuma

Aisha Imran Karwa @cook_16711048

#CookPadRamadan #iftarwithhuma

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Ingredients

10to30 minutes

6-8 servings

For the prawns batter
Vegetable oil, for frying
900 glarge prawns, peeled with tails on
420 gplain flour, sifted and divided
475 mlwater
1egg
For marination prawn
1 tspBlack pepper
2 tbspSoya sauce
1 tspSalt
Tempura sauce, for dipping, recipe follows
For the tempura sauce
120 mlsoy sauce
475 mlwater
1 tbspfish stock

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Steps

10to30 minutes

1

Wash prawns then marinate for a while with soya sauce, black pepper and salt.
2

In a deep-fryer or large Dutch oven, pour oil to a depth of 10cm. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 175°C.
3

In a medium bowl, combine 280g of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge prawns in flour and then dip into the batter. Fry in batches for 2 to 3 mins per batch, turning to brown on all sides.
4

Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce or sweet chilli sauce.
5

For the tempura sauce: In a small saucepan, combine the water, soy sauce and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 mins, stirring frequently.