Ingredients
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1
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1 1/2
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1
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1 1/2
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-
-
-
-
-
-
-
-
-
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Directions
Shrimp Tempura, Always on the lookout for a nice light and delicate tempura , I tweaked the recipe used a mixture of flour and cornflour plus salt and I sprayed the battered prawns (shrimp) with oil and baked them in a 200 deg C (400 deg F) oven used jumbo Mozambican prawns which are wild-caught and so much healthier and tastier than any farmed prawns/shrimps It’s winter here, so my husband wanted sticky rice as well, and I made a large and filling salad as well I coloured the rice with turmeric because it looks nice! Thanks for the recipe!
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Steps
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1
Done
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Heat 3-4 Inches of Oil in a Deep, Heavy Pot Over High Heat to a Temperature of 375 Degrees F. (be Sure to Use a Deep, Heavy Pot So There Is Plenty of Room For the Oil to Bubble Up - the Pot Should Be No More Than Half Full.). |
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2
Done
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Combine the Egg Yolk, Water and Flour in a Mixing Bowl, Stirring Just to Combine - a Few Lumps Are Okay. |
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3
Done
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Butterfly the Shrimp by Cutting Them Almost All the Way Though Along Their Backs. |
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4
Done
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Dredge the Shrimp One at a Time Lightly in Additional Flour, Dip in the Batter, and Drop Carefully Into the Hot Oil. |
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5
Done
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Don't Add More Than 5 or 6 at a Time, and Be Careful to Keep the Temperature as Close to 375 Degrees as Possible. |
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6
Done
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Cook Until Golden Brown on All Sides, Turning in Necessary, and Transfer to a Wire Rack or Paper Towels to Drain. Serve Immediately. |
