Recipe: Perfect Prawns tempura

Recipe: Perfect Prawns tempura Delicious, fresh and tasty.

Prawns tempura. How to make delicious tempura prawns at home. This is a very easy recipe and tastes great. Top tip for making Prawn tempura.

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The secret to making a light, crisp coating that doesn't absorb oil when fried is in the batter and deep-frying technique.

To make tempura batter, place all dry ingredients in a bowl and The colder the batter, the crisper the tempura will be.

You can have Prawns tempura using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Prawns tempura

1. Prepare of For the prawns batter.

2. You need of Vegetable oil, for frying.

3. You need 900 g of large prawns, peeled with tails on.

4. It’s 420 g of plain flour, sifted and divided.

5. Prepare 475 ml of water.

6. You need 1 of egg.

7. You need of For marination prawn.

8. It’s 1 tsp of Black pepper.

9. You need 2 tbsp of Soya sauce.

10. You need 1 tsp of Salt.

11. You need of Tempura sauce, for dipping, recipe follows.

12. Prepare of For the tempura sauce.

13. It’s 120 ml of soy sauce.

14. You need 475 ml of water.

15. You need 1 tbsp of fish stock.

Coat the prawns, in batches, in the batter.

Tempura (てんぷら) is one of the popular Japanese dishes.

If you are going to a Japanese Tempura is very good for parties, because of the tasty colourful looking, it is easy to pick and you can chose.

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Prawns tempura instructions

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..

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Cover the prawns in a coating of flour before dipping them into the batter mix.

Carefully place the covered prawns into the oil until they appear crisp and golden.

Crispy tempura with prawns(shrimps), eggplants, carrots, enoki mushrooms and shiso leaves dipped in the tempura sauce A Signature Dish in Japanese Cuisine - Tempura.

Prawn Tempura - Fast Food Portuguese introduced the dish to Japan.