SHRIMP TEMPURA
When they prepare food, the Japanese use basic cooking methods that preserve or enhance the natural favours of all the ingredients. The famous Japanese tempura—food that has been deep- fried in batter—belongs to the general group of agemono, or fried things. This classic ultra-light batter is perfect with seafood for a light snack with drinks, or as part of a Japanese feast.
Serves 6 - 8
INGREDIENTS
For the batter
75g cornfour
75g plain four
1 egg,
lightly beaten 188ml beer
For the prawn tempura
Vegetable oil, for deep-frying
50g plain four
1.5kg uncooked king prawns with shells and central veins removed Soy sauce, to serve
For the batter, sift the cornfour and plain four together into a medium bowl.
Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if
the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.
Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Place the four onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper. Serve in bowls with a bowl of soy sauce for dipping
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