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Tempura Prawns
Crispy and delicious entree prawns that are marinated in mirin (rice wine) before being dipped in a homemade batter then deep fried. This Japanese batter also works great on fresh veggies.
Ingredients
Serves: 4
- 1/2 cup mirin
- 1/4 teaspoon salt
- 250g fresh prawns, peeled and deveined
- 2 litres oil, for deep frying
- 1/4 cup (30g) plain flour
- 1/3 cup ice water
- 1/4 cup cornflour
- 1 egg yolk
- 1/4 teaspoon salt
- 1/4 teaspoon white sugar
- 1 teaspoon butter
- 1/2 teaspoon baking powder
Directions
Preparation:45min ›
Cook:15min ›
Ready in:1hour
- In a medium bowl, mix mirin and salt. Place prawns into the mixture. Cover and marinate in the refrigerator at least 20 minutes. Heat oil in deep-fryer or large wok to 190 degrees C.
- In a medium bowl, mix together plain flour, ice water, cornflour, egg yolk, salt, white sugar, butter and baking powder.
- One at a time, dip prawns into the flour mixture to coat. Carefully place a few prawns at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
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Reviews and Ratings
Global Ratings:
(112)
Reviews in English (87)
Very good Sherry. I needed to add more water and I replaced the shortening with a bit of sesame oil. I also threw some toasted sesame seeds into the batter. We used teriyaki sauce with a dash of sesame oil for our dipping sauce. Family was thrilled!! - 28 Jul 2004 (Review from Allrecipes USA and Canada)
Excellent batter, I didn't marinate them though and they were fabulous. I did some research online and found these tips: pat the shrimp dry and lightly dust them with flour to help the batter adhere. - 15 May 2009 (Review from Allrecipes USA and Canada)
Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and golden brown, just perfect for sweet and sour chicken nuggets. - 06 Aug 2001 (Review from Allrecipes USA and Canada)