Tempura Prawns Recipe
From zen2
Tempura Batter
- 75g (1/2 cup) cornflour (cornstarch)
- 75g (1/2 cup) plain flour
- 1 egg, lightly beaten (we use eggs with a minimum weight of 59g)
- 188ml (3/4 cup) cold soda water
Method
- Shell and devein prawns. We left the tails on for presentation purposes.
- Sift flours together in a medium bowl.
- Add egg and soda water and mix until just combined (it is okay if the batter is a little lumpy).
- Allow batter to stand for a few minutes.
- Heat oil in a large saucepan or wok.
- Holding prawns by the tails, dip in the batter and allow excess to drain away.
- Deep-fry prawns until batter is very lightly browned and prawns have turned pink and are cooked through. (It is best to fry the prawns in batches, so as not to overcrowd the pan.)