Thursday, 23 July 2015

Prawn Tempura

Prawn - 500 gm medium big size ( 20 counts)
garlic paste - 1  2 tsp
pepper powder - 1/2  +1/4 tsp
lime juice - 1-2 tsp
maida  - 2 tbsp + corn flour 1 tbsp + rice flour 1 tbsp
for dusting - 2 tbsp maida.
egg - 1 + chill water - 1/2 cup
oil - to fry

Steps to follow:
Remove the head and outer shell of the prawns. Keep the last segment and tail. Devein the back. Clean  and wash thoroughly and cut four to five slits to straighten them.

Marinate the prawns with black pepper,salt and lime juice.
Coat the prawns with plain flour.
Keep aside.

Add egg and chill water in a bowl.
 Add flours, salt, pepper, garlic paste .Mix well. Mixture should be in medium thickness.

Dip the prawns in the wet mix  and deep fry over a medium flame till the prawn is crisp and golden in colour.
Drain on kitchen paper.
  Serve  hot with thai chilli sauce.