20 large prawns
1 sheet nori
Flour for coating
1 cup water
1 ¼ cups tempura flour or cake flour
2 egg yolks
Oil for deep frying
- 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.
- Coat the prawn lightly with flour, leaving the seaweed and tail uncoated.
- Combine the water, tempura flour and yolks; mix lightly and use at once.
- 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.
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