Chinese Prawn Tempura

450 g peeled prawns
30 ml plain (all-purpose) flour
30 ml corn-flour (cornstarch)
30 ml water
2 eggs, beaten
oil for deep-frying

Cut the prawns half way through on the inner curve and spread open to make a butterfly. Mix the flour, corn-flour and water to batter then stir in the eggs. Dip prawns in batter, try to leave them open. Heat the oil and deep-fry the prawns until golden brown.

Print Friendly, PDF & Email
(Visited 119 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *