Black Tiger Prawn Tempura

Ingredients

  • 5-6 no black tiger prawn (150-200 g)
  • 2 liter Malaysian palm oil
  • tempura sauce
  • garnish; grated white radish, ginger and lemon wedge

Tempura Batter

Ingredients

  • 100 g tempura flour or cake flour
  • 180 ml water
  • 1 no egg yolk

Method

  1. Add all ingredients in bowl, then slowly stir – do not overstir.

Tempura Sauce

Ingredients

  • 720 ml fish stock/dashi stock
  • 180 ml Japanese soya sauce
  • 180 ml mirin

Method

  1. Add all ingredients in a pot, let it simmer for 15 mins.

Assemble and Cooking

  1. Reheat the Malaysian palm oil, then dip the prawn on the batter and deep fried.
  2. Serve with tempura sauce and garnishes on the side.