Thursday, June 7, 2012

Prawn Tempura

I just want to tell you about my latest recipe, a Prawn Tempura. It is most probably the easiest recipe you can imagine and I have to be honest, not really a proper tempura. All I take is beer, flour, salt and pepper, that is all. The dough gets beautifully crispy and is so tasty. It is not a beer batter inthe traditional sense as there is no eggs and egg white in it, it is quick to make and keeps for a couple of days in the fridge

The good thing is that one can take anything to make a tempura, scallops, fish or vegetables, there are no limits

350 ml Beer (any lager will do)
160 g Wheat flour


Mix all the ingredients for the tempura dough and let it rest for half an hour

Take the prawns and marinate them very slightly with a mix of Soy, Lime juice and Fish sauce
Marinate them for half an hour

Make sure the prawns are not wet with the marinade, then roll them in a bit flour, shake the excess flour off, then dip it in the tempura batter and then deep fry it immediately

You will have a thin and crispy crust on your tempura

1 comment:

  1. Yum! Nice post. I was wondering if you would like to put up a link to this fish/seafood recipe in my Food on Friday Series.


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