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.
We all have to eat...
1 post • Page 1 of 1
Who is online
Users browsing this forum: No registered users and 1 guest