Steve Cooks

Steve’s Tempura Prawns (etc)

Japanese staple that actually comes from Portugal. A delicate batter that can coat just about anything, just remember to have icy cold water and very hot oil.

Instructions

Roughly mix all ingredients except prawns and veg, should be lumpy.

Mix must remain very cold: Keep it in a bowl of ice water.

Dip prawns and veg in batter, a couple at a time, and fry at 190c until they float and are golden.

Ingredients

350g Green Prawns

Mixed veg (eg brocolli, mushrooms, spring onion slices)

½ cup Plain Flour

2 TBS Potato Starch

1 TBS Bi-Carb

1 Egg

Pinch of salt

1 cup Freezing Cold water