tempura batter

Crispy, light delicious batter. Tempura prawns are the best!! Served with the most amazing sweet and sour soy dipping sauce.

Tempura Prawns with Sweet and sour Soy Dipping Sauce

soy sauce

water

brown sugar

lime juice

cornflour

light oil oil

g flour

g cornflour

baking powder

salt

paprika

cayenne pepper

¾ cup soda water

500 g of peeled (raw prawns)

Heat up the soy sauce and water in a sauce pot over medium heat.

Once hot, add the sugar and lime juice and turn the heat down nice and low.

Mix the cornflour and a tablespoon of water together until combined, then add it to the soy sauce mixture. Stir for another 1-2 minutes, you will notice that the sauce will thicken.

Allow the dipping sauce to cool and set aside.

Dipping sauce

Get enough oil in a pot to deep fry your prawns, then start pre-heating over medium-high heat on the stove. If you don't use a really big pot, you won't need to add as much oil.

Make sure you have all of your ingredients ready and measured out. The sooner you can deep fry the prawns after making the batter, the better.

Put the flour, cornflour, baking powder, salt, paprika and cayenne pepper in a bowl. Whisk the soda water into the dry ingredients until you get a nice smooth batter.

Make sure the oil is hot enough for deep frying. You can test it by adding a tiny bit of batter to it. If the batter is floating and bubbling, you are ready to start deep frying.

Get some kitchen paper ready on a plate.

Dip the prawns in the batter, then very slowly and carefully plunge into the oil. Add as many prawns as you can without overcrowding the pot.

Fry for about 1-1½ minutes then fish out with tongs or a slotted spoon. Transfer onto the kitchen paper.

Serve straight away with the dipping sauce.

Tempura Prawns

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Crispy, light delicious batter. Tempura prawns are the best!! Served with the most amazing sweet and sour soy dipping sauce. 

Recipe: https://www.blogtasticfood.com/tempura-prawns-soy-dipping-sauce/

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Tempura prawns

This easy to make tempura batter recipe will soon have you frying up fresh vegetables, shrimp, and so much more.

Tempura Batter

all purpose flour

cornstarch

club soda

herbs

sesame seeds

Mix all ingredients in a bowl. Know you can fry up vegetables, seafood, or anything else you desire.

Heat vegetable oil to 350 degrees.

Dip vegetables into the batter, and deep fry the vegetables until they are a pale golden brown.

Drain cooked vegetables on a wire rack.

The secret to successful tempura lies in the batter. Here's how to make it.

Prawn & vegetable tempura

(3/4 cup) plain flour

(1/4 cup) cornflour

bicarbonate of soda

milliliters (1 cup) iced water

egg, lightly whisked

ice cubes

1.5L (6 cups) vegetable oil, to deep-fry

sweet potato, peeled, thinly sliced

zucchini,

red capsicum,

asparagus,

green prawns

This Japanese-style salmon tartare is an impressive starter.

Salmon tartare with wasabi, avocado and tempura leaves

sashimi-grade salmon, finely chopped

olive oil

tbs finely chopped chives

eschalots, finely chopped

avocado,

tsp grated fresh wasabi

(150 grams) tempura flour

(250 milliliters) vegetable oil, to fry

wasabi leaves

micro herbs

(60 milliliters) light soy sauce

tsp sesame oil

mirin

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5348771529001-5977445562001

This chicken tempura combines flavorful seasoned chicken in a crispy and fluffy tempura batter. It is such a delicious dinner, and you won't believe how easy this recipe is to make. Plus, the entire thing takes only 20 minutes! 

Chicken Tempura With The Best Tempura Batter

chicken breast (about 125 grams)

tsp minced ginger

garlic,

black pepper

sea salt

(45 grams) cake flour

Pound the chicken breast with a meat tenderizer to thin out. Cut into roughly 1 inch wide and 3 inch long strips.

Mix the black pepper, salt, soy sauce, ginger, and garlic in a small bowl. Pour into zip-loc bag or airtight container and add chicken. Marinate for 15 minutes. Meanwhile, make the tempura batter.

Fill a large bowl with ice and water, then place a medium bowl in it. Add 1 egg to the medium bowl and whisk well.

Sift the ⅓ cup cake flour and ⅓ cup cornstarch into the bowl with the egg.

Gradually add in the 1/3 cup cold water and mix everything until just combined and a batter forms.

Add the chicken pieces to the bowl a few at a time and coat well with the batter.

Heat oil to 350ºF (180°C) in a medium-sized pot (or deep fryer).

Add in only 2-3 pieces of battered chicken at a time. Fry until crispy on the outside, about 2 minutes on each side.

Loved this!! I thought tempura would be tough to make but this was easy. Delicious recipe.

This tempura was great. Crunchy and good flavor. I dipped it in general tso sauce.

The coating on the chicken is like nothing I have ever had before. Absolutely delicious!

It was better than the one I usually order for take out no joke. Very good.

I love ordering chicken tempura and this chicken tempura recipe was pretty close to the one I order. I liked the flavor a lot.

wow these actually are like better chicken fingers. Delish!

Super delicious chicken recipe! Crispy, light, and it was easy to put together.

This was so good my kids liked it better than chicken fingers!!!

The best homemade chicken tempura my wife and I have made.

I had the chicken with some broccoli and a little soy sauce. It was a very delicious meal that I will be making again.

This one is the best tempura recipe that you can make. I've breaded shrimp, chicken, and veggies in the tempura batter and they all turn out perfect!!

Tempura breading stayed on chicken well. I would make this recipe again.

best recipe i have made that i usually order for takeout

Holy smokes this was good. I plan on making it a bunch.

I would give this ten stars if I could. Great tempura!

I put the tempura on chicken and shrimp, delicious!

It came out better than I anticipated. I made tempura before and it wasn't great. This is a good recipe.

This was the first time I’ve made chicken tempura at home, but it def. won’t be my last.

My sons loved this and they're super picky eaters!

This is as crispy as it gets for tempura! Loved.

I could eat this ever single night the breading is so darn good!

Had it with a side of rice and edamame and the meal was one of my favorites!

Devoured this chicken tempura 2 nights in a row.

I put the chicken in a salad with an asian sesame dressing. One of my favorite meals I've had in along time!!

Has to be my favorite chicken recipe that I have made in a while.

Excellent tempura breading and the chicken marinade is well done.

The crunch the breading has is unbelievable.

My kids really liked this tempura and it is an easy recipe!

Grabbed some sweet and sour sauce from the store and dipped this in it. My favorite meal I have had in a long time.

Loved the texture of the breading. Stayed t on the chicken too.

Was just like the one I get for take out. Very good!

Really was like chicken fingers but a more satisfying breading.

Tender, juicy and super flavorful! My wife enjoyed it as well.

This is a recipe that I have made very frequently since finding it. I suggest making it to anyone who likes chicken.

I dipped it in sweet and sour sauce and it was heavenly!

The tempura was exceptional. Very good recipe.

These rice paper rolls are filled with crunchy tempura prawns, avocado and spicy mayonnaise.

Tempura prawn rice paper rolls with chilli mayonnaise

(200 grams) mayonnaise

tbs sambal oelek (indonesian chilli paste)

(60 milliliters) soy sauce

(60 milliliters) black rice vinegar

Sunflower oil, to deep-fry

(250 milliliters) sparkling water

green prawns, peeled (tails intact), deveined

rice paper sheets

avocados,

tsp black sesame seeds

carrots,

coriander, leaves picked

Lime wedges, to serve

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