Tempura prawns in a Sweet Chilli Sauce 🍤❤

Here’s an easy to make Tempura prawn recipe, for those who want a challenge and want to try something new there is a sweet chilli dip recipe where you can make your own sauce but for those who want speedy convenience like myself, you can just buy the sauce and serve with the prawns.

Happy cooking! ☺

There are two tricks to getting the best tempuras: one is to prepare a very light batter and the second is to fry at the proper temperature. Creating a temperature difference between the batter and the oil is what makes a really good, crispy tempura, which is not too greasy.

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RECIPE::

Ingredients: 

For the batter:

Prawns 10 with just the tail intact

1 cup oil for frying

1 egg (lightly beaten)

½ tsp salt and black pepper as seasoning

¼ cup flour to sprinkle on prawns

¼ tsp baking soda

1 cup iced water

For the dip: (optional, or you can use Wellington’s Sweet Chilli sauce)

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½ cup vinegar

½ cup sugar

½ tbsp crushed chillies

1 tbsp cornflour, dissolved in water

2 cloves garlic (mashed)

¼ cup water

3 tbsp fish sauce

Method:

Batter Preparation

Sift flour and soda in a bowl. Add egg and mix lightly with flour. Slowly add iced water and mix. Don’t make the batter into a smooth paste. Add more water if the batter is thick; it should be runny.

You can also add ice cubes to the batter to lower the temperature or place the batter over a bowl of ice to ensure that the temperature doesn’t rise.

Frying Tempuras

Add oil in a pan and heat it to a medium-high temperature. Lightly sprinkle some flour over all the prawns.

Take one prawn by its tail and dip it into the batter. Coat it well. Now place the batter coated prawns in the hot oil.
Fry till both sides turn golden brown.
Spoon them out on a paper towel.

Sweet Chilli Dip

I used to buy bottles of sweet chili sauce to serve with different snacks but this easy recipe makes a great dip.

Add the ingredients except cornflour in a pan. Place the pan on medium heat and let it boil till the liquid reduces to almost half.
Beware of an extremely pungent smell of vinegar and chilies. Once the liquid is reduced, add corn flour while mixing and thicken it to a dip consistency. Let it cool in the refrigerator and serve it with prawn tempura.

Serving option:
Put the sweet chilli dip in a cocktail glass and place prawns around the glass.

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