Prawn Tempura

Prawn Tempura

Ingredients:

20 large prawns

1 sheet nori

Flour for coating

1 cup water

1 ΒΌ cups tempura flour or cake flour

2 egg yolks

Oil for deep frying

Procedure:

  1. Shell and devein prawns, leaving tails intact. Cut 4 incisions in the undersection of each prawn, then straighten out to open up the cuts. Cut the nori strips and wrap a piece around base of tail of each prawn. Seal with a touch of water.
  2. Coat the prawn lightly with flour, leaving the seaweed and tail uncoated.
  3. Combine the water, tempura flour and yolks; mix lightly and use at once.
  4. Heat the oil in a deep pan. Dip each prawn into the batter, leaving the tail and seaweed uncoated; fry quickly in the hot oil. Remove when just golden; drain on paper towels. Serve at once.

Serves 4

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