INGREDIENTS
8 Prawns (size 21/25)
400 gm Japanese tempura flour
180 ml Ice cold water
Vegetable oil for frying
100gm grated daikon
½ tsp grated ginger
Tempura sauce
80 ml soya sauce
80 ml mirin
600 ml water
1 Tablespoon hon-dashi powder
METHOD
1 In a medium bowl, gently mix icy water and 300 gm tempura flour. It is ok if the batter is lumpy.
2 Place the batter in the fridge while preparing other ingredients.
3 Make some cuts across prawns belly. Press evenly and with help of fingers, flatten it and elongate to prevent curling while frying.
4 Make sure you press well enough to make it nice and long.
5 In a separate plate, add flour. Dust prawn in flour. Remove and dip in batter. Place in 160 degree c oil in a jiggling motion to get rid of excess batter. Hold by tail, in hot oil and jiggle, then let go.
6 Remove prawns from oil when golden and crispy.
7 Place on paper towel. Serve with sauce.
For tempura sauce
Mix all and heat.
Add grated daikon and ginger and serve with tempura.
The Carousel thanks Shiki for this recipe.
