Prawn and vegetable tempura
Prawn and vegetable tempura
2019-12-15 14:53:15
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Ingredients
- 20 shrimp raw
- common or special flour for bouncing
- 1 3/4 cups (215 g) tempura flour
- 1 3/4 cups (440 ml) ice water
- 2 egg yolks
- abundant oil, to fry
- 1 large Zucchini, in wide strips
- 1 red pepper, in wide strips
- 1 Onion, hoops
- Shoyu, to get wet
Instructions
- Peel and break the prawns, leaving the tails intact. Make four incisions at the bottom of each prawn and right them on the table.
- Enharine lightly prawns, except the tail. Mix the flour in a bowl, water and water 3 egg yolks and use the mixture right away (even if it's lumpy, not the robe in excess).
- Heat the oil in a large frying pan or wok. Dip each prawn in the pasta, without wetting the tail; cool over a high heat until lightly browned; put them to drain on paper napkins. Repeat with vegetable strips, Frying 2 o 3 pieces in each box. If you wish, you can add some fresh ginger to the shoyu.
Notes
- Tempura flour is purchased in Asian specialty stores; is best suited to make the battering paste smoother. Plain flour can be used, but the dough will come out thicker.
Recipes easy to https://recetasdecocinafaciles.NET /
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