Prawn tempura

Name: Prawn tempura
Cuisine: British
Ingredients: For the prawns; Vegetable oil, for frying; 900 g large prawns, peeled with tails on; 420 g plain flour, sifted and divided; 475 ml water; 1 egg; Salt half tsp; 1 tbsp Soya sauce; 1 tsp Peprika powder; 1/2 tsp Black pepper; 120 ml soy sauce; 475 ml water; 1 tbsp fish stock

Aisha Imran Karwa @cook_16711048

#RamadanSpecial #iftarwithhuma #iftarspecial #CookPadRamadan #cookpadramadan #CookpadCharity

Aisha Imran Karwa @cook_16711048

#RamadanSpecial #iftarwithhuma #iftarspecial #CookPadRamadan #cookpadramadan #CookpadCharity

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Ingredients

For the prawns
Vegetable oil, for frying
900 glarge prawns, peeled with tails on
420 gplain flour, sifted and divided
475 mlwater
1egg
For Prawns marination
Salt half tsp
1 tbspSoya sauce
1 tspPeprika powder
1/2 tspBlack pepper
Tempura sauce, for dipping, recipe follows
For the tempura sauce
120 mlsoy sauce
475 mlwater
1 tbspfish stock

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Steps

1

Wash prawns and marinate with salt, black pepper, soya sauce and peprika powder.
2

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.
3

Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.
4

For the tempura sauce: In a small saucepan, combine the water, soy sauce, sweet rice wine, 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.