tempura prawns

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

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Tempura Prawns with Sweet and sour ...

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