Prawn Tempura Recipe by Rosebud
This Prawn Tempura is part of the 10-minute cooking Quickfire recipe by Rosebud, the chef mom on Q. Sorry I failed to record the video of the full process of cooking this prawn tempura as there, you will see a detailed view of how you will prepare this Quickfire menu.
Ingredients:
- 1/2 cup rice wine
- 1/4 teaspoon salt
- 1/2 pound fresh shrimp, peeled and deveined
- 2 quarts oil for deep frying
- 1/4 cup all-purpose flour
- 1/3 cup ice water
- 1/4 cup cornstarch
- 1 egg yolk
- 1/4 teaspoon salt
- 1/4 teaspoon white sugar
- 1 teaspoon shortening
- 1/2 teaspoon baking powder
How To Cook Procedure:
1. In a medium bowl, mix rice wine and salt. Add Ajinomoto Umami super Seasoning. Place shrimp into the mixture. Cover and marinate.
2. Heat oil in deep-fryer.
3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
Happy 10-minute cooking meal for you and your family, especially on weekends where it is always great to cook.
