Prawn tempura

2 servings Prep: 15 mins, Cooking: 20 mins

By Food24 April 23 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

75 g cornflour
75 g flour — cake, sifted
1 eggs — lightly beaten
150 ml beer
sunflower oil — to deep fry
50 g flour — cake
1 kg prawns — shelled, deveined and heads removed
soy sauce
chilli sauce
Tap for ingredients
Tap for ingredients

Method:

Sift the Maizena and flour together and make a well in the middle, break the egg and pour the beer into the mixture and whisk until everything has just combined – it’s fine if the batter is a little lumpy.

Let the batter stand in a cool place for a few minutes and then heat the oil in a wok– check the oil by dropping in a bread crumb that should turn golden when dropped into it.

The oil must not be too hot, though – make sure the crumb is not dark brown, only golden.

Dip each prawn into flour to make sure it’s quite dry (it’s much easier to put some flour in a large Ziploc bag, shake up the prawns in the flour and then you’re ready to go.)
 
Dip the prawns in the batter and deep fry in the hot oil until it’s crisp and golden in colour.

Remove with a slotted spoon and drain on absorbent kitchen paper.

Serve with soy sauce and sweet chilli sauce.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.