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Asian Recipe : Japanese Tempura Prawns with Wasabi Dipping Sauce
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Serves : 6
Cuisine : Japanese
Ingredients:
- 30 large prawns in shells
- 1/2 ounce daikon, grated
- Vegetable oil, for frying
Batter:
- 1 large egg
- 4 ounces plain flour, sifted
- 1/4 pint cold water
- Wasabi Paste Dipping Sauce, see recipe
Directions:
- Remove the head and shells from the prawns and cut out the vein from the back of the prawn.
- Wash and pat dry.
- Combine the ingredients for the sauce and set aside.
- To make the batter:
- Lightly beat the egg until the yolk is broken and starting to blend with the white.
- Stir in the flour and the water, until just combined. Do not overmix the batter; there should be a few lumps in the mixture.
- Set the batter bowl in a larger bowl filled with ice cubes or crushed ice.
- To cook prawns - Heat about 4 inches of vegetable oil in a deep heavy-based pan to a temperature of 350ºF or until a cube of bread browns in 30 seconds.
- Hold the prawns by the tail, dip into the batter, and then carefully slip them into the hot oil.
- Fry the prawns five at a time for about 2 minutes until the batter is golden and very crisp.
- Drain on kitchen paper, and keep warm while frying the remaining prawns.
Serve at once with the Wasabi Dipping Sauce.
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