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The ingredients needed to make Prawns tempura:
- Take For the prawns batter
- Use Vegetable oil, for frying
- Take 900 g large prawns, peeled with tails on
- Use 420 g plain flour, sifted and divided
- Take 475 ml water
- Provide 1 egg
- Use For marination prawn
- Take 1 tsp Black pepper
- You need 2 tbsp Soya sauce
- Provide 1 tsp Salt
- Get Tempura sauce, for dipping, recipe follows
- Get For the tempura sauce
- Use 120 ml soy sauce
- Provide 475 ml water
- Get 1 tbsp fish stock
Steps to make Prawns tempura:
- Wash prawns then marinate for a while with soya sauce, black pepper and salt.
- 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.
- 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.
- Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce or sweet chilli sauce.
- 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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