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

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

Prawns

Method
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