Prawn tempura

Prawn tempura

By
From
The Margaret Fulton Cookbook
Serves
3-4 as a starter
Photographer
Geoff Lung

This dish can be garnished with finely grated carrot or daikon (long white radish). The fresh raw vegetable makes a nice texture contrast to the fried prawns.

Ingredients

Quantity Ingredient
10 large green prawns
1 sheet dried seaweed, (nori)
plain flour, for coating
1 cup plain flour
1 cup iced water
1 egg yolk
oil, for deep-frying

Method

  1. Shell and devein the prawns. Slit the top section of each prawn and straighten out to open and flatten. Remove the dark vein from each. Cut the seaweed into 1 cm-wide strips then cut each strip in half. Wrap a strip of seaweed around the base of each tail. Dust the prawns lightly with flour, leaving the seaweed and tail unfloured.
  2. Combine the flour, water and egg yolk in a bowl. Heat the oil. Dip each prawn into the batter, again leaving the tail and seaweed uncoated. Slip one at a time, into the hot oil, cooking only 2 or 3 prawns at one time. Fry until golden, remove and drain thoroughly on paper towels. Repeat with remaining prawns. Arrange on rice paper or napkins and serve with soy or tempura sauce or with lemon and salt.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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