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Tempura Prawns | Crispy Japanese Battered Prawns | Ebi Tempura

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tempura prawns Tempura Prawns | Crispy Japanese Battered Prawns | Ebi Tempura

Tempura Prawns | Crispy Japanese Battered Prawns

tempura prawns recipe Tempura Prawns | Crispy Japanese Battered Prawns | Ebi Tempura

Tempura Prawns | Crispy Japanese Battered Prawns | Ebi Tempura |

 

Tempura is the ever popular Japanese Batter Fried Seafood or Vegetable dish that can be served as starters. Tempura Prawns | Crispy Japanese Battered Prawns is without doubt the most popular. So easy to make. The batter is very light and yet so crisp. Tempura must be served immediately.  I sometimes marinate the prawns in a little soy sauce and sesame oil first, which I think is not traditional. Key to making a good batter is that It must be very cold (add ice cubes) and it must have some lumps (not super smooth). Consistency, may be adjusted to personal taste though, I like my batter a little thinner. I added more liquid.

 





 

Tempura Prawns | Crispy Japanese Battered Prawns | Ebi Tempura

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Recipe Name: Tempura Prawns | Crispy Japanese Battered Prawns | Ebi Tempura
Recipe Type: Seafood / Starters / Japanese
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 10 
Cook time:
Total time: 
Yield: (4 servings)

Ingredients:

 

  •  24 large  prawns – peeled, deveined  and tails left intact
  •   Vegetable Oil , for deep frying
  • salt

  Batter:

  •  75g plain flour
  •  75g corn flour
  • 1 egg, beaten
  •  Pinch of bicarbonate of soda
  •  250ml cold plain soda water




Method:

  • Marinate the prawns in a few teaspoons of light soya sauce and Asian sesame oil. (This is optional)
  • Sift the flours and baking soda into a bowl. Add the egg, soda water and whisk till mixed but still with small lumps. Do not over whisk the tempura batter.
  • Keep the batter over a larger bowl of ice to keep chilled.
  • Heat sufficient oil  for deep frying. Optimum temperature is 190°C. To test, add a small cube of bread : It should turn golden in 10 seconds.
  • Dip the prawns one at a time in the batter, holding them by the tails. Allow any excess to drip back.
  • Add the prawns to the hot oil and cook for 1 – minutes (golden). Fry in small batches ( do not over crowd).
  • Use a slotted spoon to remove the fried prawns to a plate line with kitchen paper. Sprinkle with salt.
  • Allow the oil to come up to optimum heat in between batches.
  • Serve with wasabi paste, soy sauce or easy Tempura Dipping Sauce.

Easy Tempura Dipping Sauce:

  •  1 cup dashi  stock
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1/2 Tbsp sugar

Method:

  • Add all ingredients into small saucepan and bring to boil, stirring.
  • Remove from heat and allow to cool. Add to small individual serving bowls.

Tempura Prawns | Crispy Japanese Battered Prawns | Ebi Tempura

Notes: 
  • The same batter can be used for tempura onion rings.

Key Ingredients: Prawns, Flour, Cornstarch, Baking Soda, Oil

Leave a comment if you tried – Tempura Prawns | Crispy Japanese Battered Prawns | Ebi Tempura.

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