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Weekend Recipe Simple Tempura Prawn

by Anita (follow)
Simple (966)      Snack (848)      Kids (743)      Entree (137)     
Simple eggless tempura prawn.

Prawn tempura with lettuce, mayonaise, tomato sauce and sprinkled parsley. Photo by me.

Quick to make and fun to do with your kids on the weekend. Great to fill your lunch boxes to take to the picnic.

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Makes: 4 servings

400 gr large shrimps, peeled.
½ cup all purpose flour
½ cup panko (Japanese-style bread crumbs)
Canola Oil for frying
Salt and pepper.

Photo by me

Clean the shrimps move the head but leave the tail. Flip over the shrimp to reveal the underside.
Make 1 slanted incision near the center of the shrimp's body from side to side. Move down a short distance and make one more similar incision.

Large shrimps. Photo by me

Firmly press stomach side of the shrimp and gently press the back of shrimp to straighten. Start with the head side and move towards the tail.
The shrimp will become longer in length.
Make sure don’t press too hard or it will break.

Clean shrimps before batter. photo by me.

Making the batter:
Place flour in large dish, add cold water salt and pepper Mix it together until it become batter.
Shrimps in batter. Photo by me

Cover the shrimp with panko, pressing down to coat well.
Shrimp in panko crumbs. Photo by me

Heat oil in a deep pan to 350 degrees.
Deep fry shrimp until golden brown.
Drain on paper towels.

Deep fry. Photo by me

For the dipping sauce if desired,
½ cup soy sauce
¼ cup water
¼ cup rice wine
3 tablespoons seasoned rice vinegar
1 tablespoon granulated sugar
1 teaspoon peeled and grated fresh ginger root
Combine ingredients in small mixing bowl. Refrigerate for one hour to blend flavors.
Bring to room temperature before serving.

Photo by me

I like this Recipe - 4
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