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Pat the prawns dry. Make 3 shallow cuts along the belly (underside) to prevent curling. Straighten prawns by gently pressing. Lightly dust with flour and shake off excess. Refrigerate for 30 minutes.
In a bowl, mix the flours and salt. Add sparkling water gradually. Stir gently until just combined. Do not overmix.
The batter should be thin enough to lightly coat the back of a spoon.) Keep the batter ice cold or chill the bowl if necessary.
Dip each prawn in the batter. Let excess drip off. Slide gently into medium-hot oil. Fry for 2-3 minutes until pale golden (never dark brown) and crispy. Drain on a wire rack.Â
Serve hot with soy sauce mixed with grated ginger, sweet chili sauce, and lemon wedges.
Hi there homelyplatter. Just a quick reminder of the subreddit rules.
Rule 1: As this is a Food Photography forum, the emphasis on submissions posted here must be on presentation. Images must be high quality, with most or all of the food in focus (blurring for artistic purposes is allowed, but must be minimal). The food named in the title must be the focus of the shot. The food must be plated neatly. The lighting within the photo should illuminate the food sufficiently that we are able to see what you are trying to show us. There should be no cutlery visible in the image. There should be no body parts visible in the image.
Submissions which break any of the rules will be removed. Kindly report rule breaking posts to the mods for removal and allow some time for review. If needed please follow up with a modmail.
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This is kind of crunch you dream about.
hell yes prawn time
Ahhh, tempura prawns 😋
Yummmm!! Looks so good
i'm not even a huge seafood person. id still devour this. looks super refreshing with the onions too.
Crispy, golden, and perfectly light, each bite delivers a satisfying crunch with tender, flavorful seafood inside.
Thanks for sharing the recipe! I'm really excited to make of this.
INGREDIENTS:
METHOD:
Serving Size: 4-5
Pat the prawns dry. Make 3 shallow cuts along the belly (underside) to prevent curling. Straighten prawns by gently pressing. Lightly dust with flour and shake off excess. Refrigerate for 30 minutes.
In a bowl, mix the flours and salt. Add sparkling water gradually. Stir gently until just combined. Do not overmix.
The batter should be thin enough to lightly coat the back of a spoon.) Keep the batter ice cold or chill the bowl if necessary.
Dip each prawn in the batter. Let excess drip off. Slide gently into medium-hot oil. Fry for 2-3 minutes until pale golden (never dark brown) and crispy. Drain on a wire rack.Â
Serve hot with soy sauce mixed with grated ginger, sweet chili sauce, and lemon wedges.
Tempura Prawns