Tem­pura prawns

Central Telegraph - - TASTE -


◗ 40g plain (all-pur­pose) flour

◗ 40g corn­flour (corn­starch)

◗ 1 egg yolk

◗ ½ tsp salt

◗ ½ tsp su­gar

◗ 75ml iced soda wa­ter (club soda)

◗ 2l (8 cups) peanut oil

◗ 200g prawns (shrimp).

METHOD: Mix to­gether the flours, egg yolk, salt and su­gar. Grad­u­ally mix in the iced soda wa­ter and stir vig­or­ously. Heat the peanut oil in a deep-fryer or fry­ing pan on a medium heat. Dip the prawns in the bat­ter, then deep-fry each prawn for about 1.5 min­utes un­til golden brown. Drain each prawn on pa­per towel. Serves 1.

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