Prawn and vegetable tempura

cocina asiatica
Japanese cuisine
Prawn and vegetable tempura
People 4
Portions 4
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prep time
40 min
cooking time
15 min
total time
55 min
prep time
40 min
cooking time
15 min
total time
55 min
  • 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
  1. Peel and break the prawns, leaving the tails intact. Make four incisions at the bottom of each prawn and right them on the table.
  2. 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).
  3. 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.
  • 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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