Yummy Prawns!

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Yummy Prawns!

Postby jaco » Sun Nov 14, 2010 6:28 am

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.
President of the Windhoek Lager Can Collectors Guild

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