Spread the love

Prawn Tempura
炸虾天妇罗

Ingredients
15 big prawns
280g cake flour
50g Polleney Soybean Powder
2 egg yolks, beaten
400ml ice water
600ml oil

Dip Ingredients
100g radish, peeled and ground into a purée
25ml mirin
some Japanese soya sauce

Method
1    Devein and shell prawns. Remove the heads but retain the tails. Wipe prawns dry with kitchen towel. Make 3 oblique slits on the abdomen. Press the back to straighten the body.
2    Mix radish purée and mirin well then bring to boil. Once liquid in purée evaporates, turn off heat and let it cool.
3    Mix 30g cake flour and soybean powder. Set aside.
4    Mix yolk in ice water well. Add the remaining cake flour. Stir into a batter.
5    Coat prawns with soybean powder mixture. Coat with batter. Deep-fry in pan of hot oil till crispy. Transfer to kitchen towel to drain.
6    Enjoy with the dip.

Tip
The remaining batter can be used to prepare tempura of eggplant, zucchini, carrot, mushroom, etc.

用料
大虾15只
低筋面粉280克
保龄黄大豆粉50克
蛋黄2个,打散
冰水400毫升
油600毫升

蘸料
白萝卜100克,去皮,磨成泥
味醂25毫升
日式酱油适量

作法
1    将虾去头后挑掉泥肠和剥除虾壳,保留虾尾。用厨房纸巾将虾身的水分抹干。在腹部用刀斜划3刀(不要切断),按压虾背将虾身拉直。
2    将白萝卜泥和味醂混合后煮开,直到白萝卜泥的水分蒸发后熄火,晾凉。
3    将30克低筋面粉和黄大豆粉混合,备用。
4    将蛋黄加入冰水中调匀,加入剩余的低筋面粉,搅拌成面糊。
5    将虾裹上黄大豆粉混合物,挂上面糊,放入热油锅中炸至酥脆。捞出后,放置在厨房纸巾上吸去多余的油分。
6    吃时蘸白萝卜泥味醂酱和日式酱油。

贴士
剩下的面糊可以用来炸其他的食材,比如茄子、西葫芦、红萝卜、香菇等等。

wake up!

it’s food o’clock!

black-dots

“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

equinox-3