These are a few of my favorite things......!

"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........ Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....

Thursday, 17 November 2011

Tempura Prawns

Tempura Batter
75g (1/2 cup) cornflour (cornstarch)
75g (1/2 cup) plain flour
1 egg, lightly beaten (we use eggs with a minimum weight of 59g)
188ml (3/4 cup) cold soda water

Uncooked king prawns (the above recipe should make enough batter for up to 1.5kg of medium king prawns)
Vegetable oil, for deep-frying © exclusivelyfood.com.au

Shell and devein prawns. We left the tails on for presentation purposes.
Sift flours together in a medium bowl. Add egg and soda water and mix until just combined (it is okay if the batter is a little lumpy). Allow batter to stand for a few minutes.

Heat oil in a large saucepan or wok. Holding prawns by the tails, dip in the batter and allow excess to drain away. Deep-fry prawns until batter is very lightly browned and prawns have turned pink and are cooked through. (It is best to fry the prawns in batches, so as not to overcrowd the pan.)