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Tempura prawns and vegetables
japanese
ingredients
18 medium raw king prawns
6 shallots, trimmed
6 slices eggplant
3 zucchini, halved lengthways
6 thin slices kumera (orange sweet potato)
1 litre vegetable oil
sweet chilli sauce, to serve
Batter
1 egg
1 cup very cold water
pinch bircarbonate of soda
105g (¾ cup) plain flour
method
Shell the prawns leaving the tails on. Take out the vein. Have all the vegetables prepared ready to cook.
To make the batter, put the water into a bowl and break in egg. Beat until frothy. Add bicarbonate of soda and flour and beat until flour is incorporated. The batter should be thin.
Heat the oil in a saucepan. When hot, dip the vegetable followed by the prawns into the batter and fry about 6 pieces at a time. Fry until golden then take out and drain on absorbent paper.
Serve immediately with sweet chilli sauce.
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