Friday, February 10, 2012

How to Make Light and Crispy Prawn and Vegetable Tempura

For those of you have been searching for a quick and easy to follow recipe to make delicious light and crispy prawn and vegetable tempura, here's one that can you can serve as an appetizer.

Ingredients:

½ cup corn flour

1 cup plain flour

1 large egg, lightly beaten

¾ cup cold soda water

100g shelled and deveined king prawns

100g zucchini, sliced into

1cm strips

100g broccoli florets

100g carrots cut into

julienne strips

100g cauliflower florets

Vegetable oil, for deep-frying

Dipping sauce:

2 tablespoons rice

wine vinegar

½ cup soy sauce

1 tablespoon finely grated ginger

king prawns

1 teaspoon finely grated lemon zest

Preparation


Sift the corn flour and half of the plain flour into a bowl. Add the egg and soda water and mix until combined. Allow batter to stand for a few minutes. Pour oil to a depth of 5cm into a saucepan, wok or deep fryer and heat. Dip the prawns in the batter and then deep-fry for 2 - 3 minutes until the batter is lightly browned and the prawns are cooked through. Roll the vegetables in the remaining half cup of flour and shake off the excess, then dip them into the batter and fry until golden brown. Place the fried prawns and vegetables on paper towels to drain and then transfer to a platter to serve.

To make the dipping sauce, combine all the ingredients in a small bowl and stir.

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