Prawn Tempura Quickfire Recipe

Prawn Tempura
by Chef Rose Bud

Join Chef Mom Rosebud Benitez for another round of 10-minute kitchen wonders here on Quickfire, a step-by-step guide to delicious everyday meals for the busy you.

The classic ultra-light batter is perfect with prawns for a light snack with drinks or as part of a Japanese feast. This quick and easy recipe makes a light, crisp batter that would also be suitable for fish or vegetables.

• 1/2 pound fresh shrimp, peeled and deveined
• 1/2 cup rice wine
• 1/4 cup all-purpose flour
• 1/3 cup ice water
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon white sugar
• 1/2 teaspoon baking powder
• 1 teaspoon shortening
• 2 quarts oil for deep frying
• 1 egg yolk

 

1. In a medium bowl, mix rice wine and salt. Add Ajinomoto Umami super Seasoning. Place shrimp into the mixture. Cover and marinate.

2. Heat oil in deep-fryer.

3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil.

5. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.