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Tempura Prawn Recipe

Tempura Prawn Ingredients:

Tempura Prawn Recipe
Tempura Prawn Recipe
  • Sunflower oil, to deep-fry
  • 24 large green prawns, peeled, tails left intact, deveined
  • Soy sauce, to serve
  • Wasabi paste, to serve

Batter

  • 150g (1 cup) plain flour
  • Pinch of bicarbonate of soda
  • 250ml (1 cup) iced water
  • 1 egg, lightly whisked

How to make Tempura Prawn:

  • To make the batter, sift the flour and bicarbonate of soda into a medium bowl. Add the water and egg and briefly whisk until just combined but still lumpy (do not overmix). Place the bowl over a large bowl filled with iced water.
  • Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds).
  • Holding prawns by tails, dip 6 prawns, 1 at a time, into the batter to evenly coat. Shake off any excess. Add prawns to the oil and cook for 3-4 minutes or until golden brown. Use a slotted spoon to transfer prawns to a tray lined with paper towel. Repeat, in 3 more batches, with the remaining batter and prawns, reheating the oil between batches.
  • Place the prawns on a serving platter and serve immediately with soy sauce and wasabi paste.
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Prawns Tempura Recipe

Prawns Tempura Ingredients:

Prawns Tempura Recipe
Prawns Tempura Recipe
  • 1 medium onion, cut in rings
  • 8 prawns
  • 125 ml water
  • 1 egg
  • 7 pinches salt
  • 6tbsp refined flour
  • 1 pinch baking powder
  • Oil for frying

How to make  Prawn Tempura:

  • Put egg and water in the freezer till it is almost like slush.
  • Whisk egg, salt and water, till light and very frothy.
  • Add refined flour a little at a time, keeping the batter soft. Add baking soda and give a final whisk before dipping onion rings and prawns into it.
  • Heat oil in a wok and deep fry the prawns and onion rings a few at a time.
  • When they are golden take them out and serve.

Chicken Tempura Recipe

Ingredients

  • 2 Egg Yolks
  • 210ml / 7fl.oz. Cold Water
  • 100g / 4oz Plain Flour
  • 4 Large Chicken Breasts, cut into 2.5cm/1 inch long strips
  • 3 teasp Cornflour
  • Oil for deep frying

Method:

  • Preheat the deep fat fryer to 190ºC, 375ºF.
  • In a mixing bowl, whisk together the egg yolks and the cold water.
  • Gently fold the flour into the liquid using a figure of eight action. Do not over fold: there should be some visible flour particles.
  • Coat the chicken strips in cornflour, removing any excess.
  • Dip the flour-coated chicken pieces in the batter and deep fry for 2 – 3 minutes until very pale golden, a few at a time. Drain on kitchen paper and serve immediately with a sweet and sour sauce.

Tempura Chicken Wings Recipe

Ingredients:

  • 15 whole chicken wings (about 3 pounds)
  • 1 cup cornstarch
  • 3 eggs, lightly beaten
  • Oil for deep-fat fryin
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/2 cup currant jelly
  • 1/4 cup soy sauce
  • 3 tablespoons ketchup
  • 2 tablespoons lemon juice

Method:

  • Cut chicken wings into three sections; discard wing tip section.
  • Place cornstarch in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat evenly.
  • Dip wings in eggs.
  • In an electric skillet or deep-fat fryer, heat oil to 375°.
  • Fry wings for 8 minutes or until golden brown and juices run clear, turning occasionally.
  • Drain on paper towels.
  • In a small saucepan, combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 10 minutes.
  • Place chicken wings in a greased 15-in. x 10-in. x 1-in. baking pan.
  • Pour half of the sauce over wings.
  • Bake, uncovered, at 350° for 15 minutes.
  • Turn wings; top with remaining sauce.
  • Bake 10-15 minutes longer or until chicken juices run clear and coating is set.