JAPANES TEMPURA PRAWNS

JAPANESE PRAWN TEMPURA

INGREDIENTS

.PRAWNS B GRADE-20
.JAPANESE TEMPURA  FLOUR-400 GM
.ICE COLD WATER-180 ML
.SALT-1 GM
.REFINED OIL SOYABEAN OR PEANUT FOR FRYING

PROCEDURE

.IN A MED BOWL,GENTLY MIX WATER AND 300 GM TEMPURA FLOUR AND SALT.ITS OK IF BATTER IS LUMPY.

.PLACE BATTER IN FRIDGE WHILE PREPARING OTHER INGREDIENTS
.MAKE SOME CUTS ACCROSS SHRIMP BELLY.PRESS EVENLY AND WITH HELP OF FINGERS,FLATTEN IT AND ELONGATE TO PREVENT CURLING WHILE FRYING.
MAKE SURE YOU PRESS WELL ENOUGH TO MAKE IT NICE AND LONG.

.IN A SEPARATE PLATE,ADD FLOUR.DUST PRAWN IN FLOUR.REMOVE AND DIP IN BATTER.PLACE IN160 DEG C OIL IN A JIGGLING MOTION TO GET RID OF EXCESS BATTER.HOLD BY TAIL ,DIP IN HOT OIL AND JIGGLE,THEN LET GO.
.PLACE ON PAPER TOWEL.SERVE WITH SAUCE

TEMPURA SAUCE
.300 ML SOYA SAUCE
.100 ML SAKE
.100 ML MIRIN
.50 ML WATER
METHOD
.MIX ALL AND HEAT
.ADD GRATED DAIKON AND GINGER AND SERVE WITH TEMPURA