Bored of golden fried prawns? Try this healthy and Crunchy batter on prawns.
Tempura flour is crunchier and takes less oil than other flour, making it a healthy and delicious addition to your menu.
Light some candles, play some Cat Stevens and get out a medium sized bowl. Make some cuts across the belly of the prawn. Elongate and flatten down the curve, using both hands. Press it well enough so that it is nice and long.
In a separate plate, dust all the prawn with the tempura flour so that it is dry. Heat the oil in a Deep wok. Pick the prawns one by one, dip in the chilled tempura batter. Swirl it around the edges of the wok and release the prawn.
The prawn will go to the bottom of the wok and will dive up when done.
Fry the prawn for a very short time, taking it out just as it turns golden and crispy. Lay the prawns on a kitchen paper towel. Plate together as a standing bunch.
Serve with soya dipping and promising smile.
if you are storing the batter, just add cold water to make it thinner when you reuse it.