How to Cook: The PERFECT Prawn Tempura
Prawn Tempura is not a particularly complicated dish to make. However, we at MoguShop aim for perfection. To ensure that your tempura turns out picture perfect, this is how you should do it:
- Instead of normal prawns/shrimp, try using our Nobashi Ebi. Simply put, Nobashi Ebi is a stretched prawn prepared and frozen specifically for the use of frying tempura. Unlike a normal peeled prawn, it doesn't curl up when cooked, so you would always get a perfectly straight prawn tempura. Leave it out to defrost.
- Mix your tempura batter with cold water. An ideal ratio is roughly about 1:1. Do not make it too watery or it will not coat well, and do not make it too thick or you would end up with a thick, floury coating. It's very important to use cold water to keep the batter cold! Keeping it cold will ensure that your batter stays light and fluffy, and it must be kept cold throughout the cooking process.
- Fill a sauce pan with sufficient cooking oil and heat it up. The oil should start to smoke when ready. If you have cooking thermometer, the oil should be around 180 Celsius. If not, test the oil by letting a drop of batter fall into the pan. If the droplet sinks to the bottom and begins to rise immediately, the oil is hot enough to start frying tempura.
- Before you start frying, gently pat dry the ebi to remove excess moisture. Too much moisture would cause excessive spluttering.
- Coat the ebi with a layer of batter and fry it in the oil. Do not fry too many at once in order to maintain a consistent oil temperature. The tempura should be surrounded by small bubbles as it cooks. As the colour of the coating starts to turn golden brown and the bubbles get larger, it's an indication that the tempura is ready. This should take no more than 1.5-2 minutes. If possible, do remove excess batter drippings and fragments as you fry to prevent them from burning and ruining the oil.
- Remove each prawn as they are done and let them rest on a resting grill or on kitchen towels to remove the excess oil.
- Serve with a tempura dipping sauce, or an accompanying bowl of udon and japanese fish cake!
And there you have it! The PERFECT prawn tempura!
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