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    Sunday, October 11, 2015

    Crispy Tempura Battered Prawns Recipe

      Crispy Tempura Battered Prawns Recipe

    For the prawns:,
        420g plain flour, sifted and divided,
        475ml water,
        1 egg,
        Vegetable oil, for frying,
        900g large prawns, peeled with tails on,

    Tempura sauce, for dipping, recipe follows,

    For the tempura sauce:,

        120ml soy sauce,
        475ml water,
        120ml sweet rice wine,
        1 tbsp fish stock,
    Crispy Tempura Battered Prawns Recipe

    In a deep-fryer or large Dutch oven, pour oil to a depth of 10cm. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 175°C.

    In a medium bowl, combine 280g of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge prawns in flour and then dip into the batter. Fry in batches for 2 to 3 mins per batch, turning to brown on all sides.

    Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.

    For the tempura sauce: In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 mins, stirring frequently.

    * Cook's Note: When placing prawns into oil, hold by tail and allow to fan out before starting to fry.

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    Item Reviewed: Crispy Tempura Battered Prawns Recipe Rating: 5 Reviewed By: Mrs. Chef
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