Tempura Prawns Recipes

TEMPURA PRAWNS

These are good if you are having friends over for a drink.. Best cooked straight away. They are great served with sweet chili sauce, or a garlic sauce. Are great for a main meal.

Provided by Aussie_Ang

Categories Lunch/Snacks

Time 12m

Yield 4-8 serving(s)

Number Of Ingredients 8

Tempura Prawns image

Steps:

Combine soda water and egg yolk in a large bowl.
Then add the flours and baking soda.
Season with salt and pepper.
Whisk mixture until just combine but still lumpy.
Dip the prawns in the mixture, coating well .
Cook in hot oil for about 2-3 minutes.
Place prawns on paper towel to drain excess oil.
serve on there own or with a dipping sauce or serve as a meal with chips(fries) and salad.

Nutrition Facts : Calories 307.6, Fat 3.7, SaturatedFat 0.7, Cholesterol 356.5, Sodium 1745.7, Carbohydrate 28.9, Fiber 0.6, Sugar 0.1, Protein 36.3

Ingredients

1 kg green prawns (remove shells,leave tails on)
1 cup chilled soda water (or plain water)
1/2 cup all-purpose flour (plain flour)
1/2 cup cornstarch
1 teaspoon baking soda
salt and pepper (to taste)
1 egg yolk
oil (for deep frying)

TEMPURA SHRIMPS (PRAWNS) WITH WASABI MAYONNAISE

Found this in a Aussie food magazine. Intend to try this soon. Serves 4 as main course or 6 as appetizers. Batter will work well for other tempura items as well e.g. zucchini, carrot etc.

Provided by WaterMelon

Categories Japanese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

Tempura Shrimps (Prawns) With Wasabi Mayonnaise image

Steps:

Combine mayo, onions, lime juice and wasabi paste together in a small bowl; set aside.
Heat oil in a heavy saucepan/wok (about 2" deep) to 375°F or 190°C over high heat.
Combine soda water and egg yolk in a large bowl, then add the flours and baking soda.
Season with salt and pepper, whisk mixture until just combined but still lumpy (do not overmix).
Dip 6 prawns, 1 at a time, into batter to evenly coat.
Deep fry for 2 mins or until they curl and turn golden; remove from oil and drain on absorbent papers or metal oil strainer.
Repeat with remaining prawns, reheating and topping up the oil between batches, if necessary.
Serve with wasabi mayonnaise.

Ingredients

1/2 cup mayonnaise (125g)
2 green onions, ends trimmed,finely chopped
2 teaspoons lime juice (pref fresh)
1 1/2 teaspoons wasabi paste, to taste
vegetable oil, for deep frying
1 cup chilled soda water (seltzer)
1 egg yolk
1/2 cup all-purpose flour (75g)
1/2 cup cornstarch (70g)
1 teaspoon baking soda
salt
white pepper
1 kg tiger shrimp or 1 kg other large shrimp, peeled with shells intact and deveined (2 lbs)

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