Friday, March 17, 2006

Tempura of Prawn

It's a rainy afternoon in Wellington so I thought I'd add this recipe which comes from a Japanese cooking class at the Auckland Seafood Market, that Judi and I went to a couple of nights ago.

I hadn't realised how easy it was to make tempura and that we'd be able to recreate something which tasted so authentic.

24 large raw tiger prawns (shelled and deveined, with the tails left on)
Tempura dipping sauce (which you can buy, or make as below)
Tempura batter
2 limes

To make Tempura batter
125gm corn flour
125gm plain flour
1 tsp baking powder
2 tsp salt
2 tbsp vegetable oil
200ml soda water
approx 200 ml ice cold water

Mix together all the ingredients up to the soda water, then add the soda water and enough of the ice cold water to make a batter of 'pouring cream' consistency. The finished batter should be a bit lumpy.

Tempura dipping sauce
310 ml dashi (instant)
50 ml Mirin
80 ml kikkoman soy sauce

combine all the ingredients and bring to the boil - remove from heat

Putting it all together
Heat oil in a wok or deep fat fryer or whatever you use to heat oil.

Make 3 small cuts in the underbelly of the prawn, turn the prawn over and push lightly on a hard surface. This stops them curling too much when they're cooking.

Have a bowl of flour and the tempura batter side by side and then holding a prawn by its tail, dip it in the flour then the batter. Still holding the prawn by its tail put in the fat and hold for a second or two before dropping in. Deep fry in batches.

Serve immediately with the tempura dipping sauce


At 11:23 PM, Blogger Diane S. said...

Hi Zoozan,

Wow! There are few things I enjoy more than shrimp tempura!

But mostly, I just wanted to say hi, and that I miss you in blogging circles!

Hope all is well!


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