Prawn / Shrimp Tempura

Ingredients :

• 24 Prawns
• Corn Flour to dust
• Vegetable Oil for deep frying

For the Tempura Batter :

• 1 cup Maida (All Purpose Flour)
• 1/2 tsp. Baking Pwd.
• 1/4 tsp. Salt
• 1 Egg Yolk
• 200 ml. Ice Water
• 2 Ice Cubes

Procedure :
Wash, peel, de-vein and butterfly the prawns, leaving tails intact.

Prepare the tempura batter just in time to eat …

When ready to fry the prawns, combine the tempura batter ingredients in a sufficiently large bowl with a slotted spoon.

Beat egg yolk gently and iced water and 2 ice cubes.

Pour the egg mixture into the flour mixture.

Combine but do not mix thoroughly. Leave some of the flour unmixed and slightly clumpy.

Using a spoon instead of a whisk to mix the batter, keeps the batter thick & lumpy and the lumps become crunchy when deep fried.

Heat oil in a hot wok/kadhai until the surface of the oil seems to shimmer slightly.

Lightly toss prawns in dry flour. Use a zip lock bag… it helps to coat the prawns evenly.

Hold each prawn by the tail and dip it in the prepared batter, one at a time to coat completely, letting any excess batter to drain off.

Fry prawns in small batches in hot oil and deep fry for about 1 minute or until just cooked through and lightly golden.Do not overcook.

Use a slotted spoon to drain the prawns completely and transfer on to tissue paper.

Repeat the process with the remaining prawns.

Arrange the crunchy & crispy Prawn Tempura on a platter and serve immediately with your favorite dipping sauce.