Prawn tempura

Name: Prawn tempura
Prep time: 30 min
Cook time: 30 min
Ingredients: 75g/2½oz cornflour; 75g/2½oz plain flour; 1 free-range egg, lightly beaten; 188ml/6½fl oz beer; vegetable oil, for deep-frying; 50g/2oz plain flour; 1.5kg/3lb 5oz uncooked king prawns, shells and central veins removed; soy sauce, to serve

4.4

(7)

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Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 7

Cost: $5.29 /serving

Author : Angela Griffin

quick cooking with beer easy japanese

Ingredients

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75 grams/2½oz cornflour75 grams/2½oz plain flour1 free-range egg, lightly beaten188 milliliters/6½fl oz beervegetable oil, for deep-frying50 grams/2 ounces plain flour1.5kg/3lb 5 ounces uncooked king prawns, shells and central veins removedsoy sauce, to serve

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Instructions

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Step 1

For the batter, sift the cornflour and flour together into a medium bowl.

Step 2

Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.

Step 3

Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Step 4

Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.

Step 5

Carefully remove with a slotted spoon and drain on kitchen paper.

Step 6

Serve in bowls with a bowl of soy sauce for dipping.