Prawn / Shrimp Tempura
- 24 Prawns
- Corn Flour to dust
- Vegetable Oil for deep frying
For the Tempura Batter :
- 1 cup Maida (All Purpose Flour)
- 1/2 tsp. Baking Pwd.
- 1/4 tsp. Salt
- 1 Egg Yolk
- 200 ml. Ice Water
- 2 Ice Cubes
Wash, peel, de-vein and butterfly the prawns, leaving tails intact.
Prepare the tempura batter just in time to eat …
When ready to fry the prawns, combine the tempura batter ingredients in a sufficiently large bowl with a slotted spoon.
Beat egg yolk gently and iced water and 2 ice cubes.
Pour the egg mixture into the flour mixture.
Combine but do not mix thoroughly. Leave some of the flour unmixed and slightly clumpy.
Using a spoon instead of a whisk to mix the batter, keeps the batter thick & lumpy and the lumps become crunchy when deep fried.
Heat oil in a hot wok/kadhai until the surface of the oil seems to shimmer slightly.
Lightly toss prawns in dry flour. Use a zip lock bag… it helps to coat the prawns evenly.
Hold each prawn by the tail and dip it in the prepared batter, one at a time to coat completely, letting any excess batter to drain off.
Fry prawns in small batches in hot oil and deep fry for about 1 minute or until just cooked through and lightly golden.Do not overcook.
Use a slotted spoon to drain the prawns completely and transfer on to tissue paper.
Repeat the process with the remaining prawns.
Arrange the crunchy & crispy Prawn Tempura on a platter and serve immediately with your favorite dipping sauce.