Tempura Prawn

Tempura Prawn

Ingredients

• 250 g medium-size prawns, deshelled and deveined, with tail

• 200 g all-purpose flour

• 100 g cornflour

• 40 g rice flour

• 5 g baking powder

• 5 g salt

• 1 egg

• 125 ml chilled iced water

Method

Mix egg and chilled water evenly.

Divide flours in two. Add salt and baking powder.

Add half of this flour mix and make a smooth batter.

The consistency of the batter must not be too thick or too thin.

Make 3-4 deep cuts in the inner side.

Using your fingers gently, press and break the prawn veins. This will ensure the prawn remains straight while frying.

Dust the prawns with dry tempura flour.

Deep-fry and serve hot with soy and wasabi.