Recipe of Ultimate Prawns tempura

Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, How to Prepare Perfect Prawns tempura. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Prawns tempura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Prawns tempura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Prawns tempura is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Prawns tempura estimated approx 10to30 minutes.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Prawns tempura using 15 ingredients and 5 steps. Here is how you cook it.
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Ingredients and spices that need to be Get to make Prawns tempura:
- For the prawns batter
- Vegetable oil, for frying
- 900 g large prawns, peeled with tails on
- 420 g plain flour, sifted and divided
- 475 ml water
- 1 egg
- For marination prawn
- 1 tsp Black pepper
- 2 tbsp Soya sauce
- 1 tsp Salt
- Tempura sauce, for dipping, recipe follows
- For the tempura sauce
- 120 ml soy sauce
- 475 ml water
- 1 tbsp fish stock
Steps to make to make Prawns tempura
- Wash prawns then marinate for a while with soya sauce, black pepper and salt.
- In a deep-fryer or large Dutch oven, pour oil to a depth of 10cm. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 175°C.
- In a medium bowl, combine 280g of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge prawns in flour and then dip into the batter. Fry in batches for 2 to 3 mins per batch, turning to brown on all sides.
- Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce or sweet chilli sauce.
- For the tempura sauce: In a small saucepan, combine the water, soy sauce and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 mins, stirring frequently.
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