Prawns tempura
As winter start coming seafood becomes more favourite.
Prawns tempura is all time favourite, but some times they are not crispy or becomes hard, do follow my tips and tricks.
#ambassador
Prawns tempura
As winter start coming seafood becomes more favourite.
Prawns tempura is all time favourite, but some times they are not crispy or becomes hard, do follow my tips and tricks.
#ambassador
Cooking Instructions
- 1
Clean prawns, remove its black veins by giving a long slit from upper side of prawns and take out veins. Wash them and dry before use.
- 2
As we know prawns become round shape after cooking, but we need straight prawns for tempura, so tip is to make deep slits on lower side of prawns belly. Be careful not very deep as to break them.
- 3
Marinate with all above ingredients and mix and keep in fridge covered for few hours.
- 4
Make tempura batter :
Beat eggs, then add flour, cornflour, salt, red chilli powder and baking powder. Add chilled water little by little till desired consistency. Use ice cubes to keep batter chill.
- 5
Heat oil for deep frying.
Coat each prawn in dry flour than dip into tempura batter and fry in hot oil. Fry till light golden in batches for few mins than take out on a strainer not on tissue paper.
- 6
- 7
When all prawns are fried light golden again refry them Al together in hot oil for a few secs on high flame and take out in strainer. They will be very crisp and crunchy.
- 8
Serve with sauce
Mix chilli sauce
Soy sauce
Chilli garlic sauce
Mustard sauce
Little Salt and
Red chilli flakes
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