Prawns in Tempura Dough
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g shrimp (s), medium-sized
For the dough:
- 1 egg (s)
- 0.5 teaspoon ½ salt
- 400 ml water (ice water)
- 100 g flour (rice flour)
- 100 g flour (type 405)
- Flour for turning
- Oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Peel the prawns. Leave the last segment with the tail fan so that you can comfortably touch the canapés while frying as well as eating.
- To do this, cut open from the back and peel with your fingers. In order to obtain a butterfly shape of the shrimp, also open them through the middle towards the tail, but do not cut through - they later roll up decoratively during frying.
- For the tempura batter, mix the egg, salt and half of the ice water with a little of the rice flour. Gradually add the rest of the flour and stir in well. Let it soak for at least an hour. Then stir in the rest of the ice water.
- Turn the prawns one by one in wheat flour, dip them briefly in the tempura dough and let them run off a little.
- Heat the frying oil to 180C and fry the prawns in portions. Drain on paper towels and serve.
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