Tempura must be one of our favorite indulgences and is all about the batter. You can cook almost any vegetable or shellfish tempura style. The crunch and bursts of flavor are seriously morish. Prawns are the real indulgence.
What you need
Peeled large prawns (leave the tails on
Kingklip strips (3-4cm wide, 6-8cm long)
Flour seasoned with salt for dusting
2 egg yolks
300ml iced water
2 cups flour
1 teaspoon salt
Heat oil in a wok or pot and make the batter just before using, it is important to have the batter cold when it hits the oil.
Whisk the yolks and ½ the water together, sift in the flour and salt and stir lightly with chopsticks, add the rest of the water and mix to a smooth batter.
Dip each prawn or piece of fish in the seasoned salt, dip in the batter and then straight into the hot oil for 2-3 minutes or until golden brown and crisp.
Remove from the oil and drain in a sieve over a pot, don’t place on absorbent paper, they will lose their crispness.
Serve with soy sauce with some grated ginger for dipping.
Chinese food at its best, make a lot…