From yummy.ph – Prawn Tempura recipe. I have to try this


Recipes

 
 
PRINT Print

Sep 18, 2010

Add to Bookmark

Ebi Tempura

By: Gino Gonzalez of CACS

Ebi Tempura | Recipes | Yummy.ph - the online source for easy Filipino recipes, and more!

 

Chef Gino Gonzalez of the Center of Asian Culinary Studies shares his secret to crunchy tempura.

Serves 3 to 4 
Prep Time 20 minutes 
Cook Time 10 minutes

 

10 pieces prawns
2 grams ginger, grated
4 grams fresh radish, grated
flour for dredging
corn oil for frying

For the batter mixture
1 cup cake flour
2 cups cornstarch
2 egg yolks
1/2  cup cold water with ice cubes

For the tempura sauce
1/2 cup Kikkoman sauce
1/4 cup white sugar
1 tablespoon dashi powder, plus 1 1/2 cups water
2 tablespooons mirin or rice wine

 

(To view Chef Gino Gonzalez’s step-by-step lessons, see How to Make Ebi Tempura)

1   Peel the prawns and devein. For each prawn, make a diagonal slit under the belly to loosen the meat.

Carefully press down and pull the prawn lengthwise (do not break it) to lengthen it. Set aside the prepared prawns.

Mix the cake flour, cornstarch, egg yolks, and water together. Add more ice cubes if the batter becomes warm or add more ice water if it becomes too thick. It should be cold and smooth.

4  Dredge the prawns in flour and coat with the batter.

5  Deep-fry in a work or large pan.

While frying, dip your hand into the batter and drizzle the droplets over the prawns. This is what will create those crunchy little bits in the coating.

When cooked, drain on paper towels and remove bits of loose batter.

8  Serve with the tempura sauce, grated ginger, and grated radish.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s