Prawn tempura

Name: Prawn tempura
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 12.00 prawns king, deveined, shelled and heads rmoved; 500.00 ml rice flour; 1.00 eggs beaten; 375.00 ml water ice-cold; 0.00 sunflower oil for deep frying

6 servings Prep: 10 mins, Cooking: 20 mins

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (5)

12.00	prawns — king, deveined, shelled and heads rmoved
500.00 ml	rice flour
1.00	eggs — beaten
375.00 ml	water — ice-cold
0.00	sunflower oil — for deep frying

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Method:

Beat the flour, egg and water well until you have a thick, smooth batter.
Dry off the prawns, dip them into the batter and pop them, in batches, into the heated oil in a large frying pan.
Fry for just under a minute or until lightly golden.
Drain on paper towels and keep warm in a very low oven while cooking other batches.
Serve with a big bowl of habanero and ginger jam, or with lime wedges.

Cook’s note
Rice flour is available from leading supermarkets – you’ll find it on the health food shelves.