Easy step-by-step TEM­PURA PRAWNS

Better Homes and Gardens (Australia) - - Seafood Fave -

Prepa­ra­tion time 10 mins Cook­ing time 15 mins Serves 6

Ex­tra vir­gin olive oil, light in flavour, to deep-fry

2¼ cups plain flour

2 free-range egg yolks

2 cups iced wa­ter

¼ cup crushed ice

½ tsp bi­car­bon­ate of soda

24 large green king prawns, peeled, tails in­tact Sea-salt flakes and freshly ground black pep­per, to sea­son Mi­cro herbs, to gar­nish Lemon wedges, to serve

STEP 1 Pour oil into a medium saucepan or wok un­til it comes 5cm up the side. Heat over a medium-high heat un­til 180ºc.

STEP 2 Mean­while, put ¼ cup flour on a din­ner plate and set aside.

STEP 3 Put yolks, wa­ter and ice into a large bowl. Stir with a knife un­til just com­bined.

STEP 4 Add bi­carb and re­main­ing flour and mix briefly with a knife un­til a lumpy bat­ter forms.

STEP 5 Coat 3–6 prawns in flour.

STEP 6 Dip 1 prawn into bat­ter and care­fully add to hot oil. Work­ing quickly, re­peat with re­main­ing prawns.

STEP 7 Use a fork to drip a lit­tle bat­ter onto prawns to cre­ate tex­ture. Cook for 2-3 min­utes or un­til prawns are cooked through and bat­ter is golden.

STEP 8 Re­move from oil us­ing a slot­ted spoon and drain on pa­per towel. Re­peat Steps 5, 6, 7 and 8 un­til all prawns are cooked. STEP 9 Sea­son. Gar­nish with mi­cro herbs and serve im­me­di­ately with lemon wedges.

NOTE It’s safe to deep-fry in Aus­tralian ex­tra vir­gin olive oil. It has a smoke point of 210°C, which is less than the tem­per­a­ture of deep-fry­ing. You’ll have the added bonus of reap­ing its health ben­e­fits, too. If you want to check to see if your oil is hot enough, add a drop of bat­ter. If it sinks to the bot­tom it’s not hot enough, but if it floats on the sur­face, you are ready to cook.

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