Tempura Prawns

11 ingredients
5 steps

Ingredients

  • 16 prawns lrgs Raw, alternatively use thin slices of boneless
  • 8 spring onions
  • 8 water fl ozs Iced
  • 1 egg
  • 7/8 cup plain flour
  • 7 1/2 tablespoons cornflour
  • 1 pinch salt
  • 2 tablespoons soy
  • 1 teaspoon raw sugar
  • 1 tablespoon rice wine
  • 1 fresh ginger small Piec

Directions

  1. 1
    Make the dipping sauce by mixing the soy, sugar and rice wine together.
  2. 2
    Squeeze the ginger in a garlic press to extract the juice and add to the sauce.
  3. 3
    Beat the water, egg, flour, cornflour and salt together. The batter will not be smooth. Heat the oil to medium hot, about 160C/325F.
  4. 4
    Meanwhile, butterfly the peeled prawns by cutting them open through the back, removing the black vein. Cut the spring onions in half across, then in half lengthways.
  5. 5
    Dip the prawns and onions in the batter and fry a few at a time, draining on kitchen paper. Serve at once with the dipping sauce.

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