Sunday, July 9, 2006

Tempura Prawn


I’m snacking too much! Hee! Last night, I made Tempura Prawns, after telling myself to cut down on fried stuff. Sigh! Unhealthy food is always so tempting. Ha!

I just love prawns! I’m going to try making some other prawn dishes with the rest of the prawns. So watch out of it …

  • Medium Prawns
  • Tempura flour or plain flour
  • Breadcrumbs
  • A pinch of salt
  • Oil for deep-frying
  • Tempura dipping sauce or Tartar sauce
How to do it:
  1. Remove shells, leaving only the tail.
  2. Devein the back and belly of prawn.
  3. Have 3 or 4 cut across the belly of prawn so it will not curl so much when frying.
  4. Season with a pinch of salt.
  5. Mix flour with water.
  6. Dip the prawn in the flour mixture. When you lift up the prawn from the mixture, it should just drip a bit. Not too watery or too sticky.
  7. Coat the prawns with breadcrumbs.
  8. When the oil is hot, put the prawn in.
  9. Remove when the prawn turns golden brown.
  10. Serve hot with Tempura dipping sauce or Tartar sauce.

You can choose not to use breadcrumbs but it won’t be as crunchy. If you have some plain biscuit, you can crush them and use it in replacement of breadcrumbs. If you have Japanese Soup Base, you can use that instead of the Tempura dipping sauce. I use that too. Taste as nice with the prawns.

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