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.
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 /