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.
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.
350g Green Prawns
Mixed veg (eg brocolli, mushrooms, spring onion slices)
½ cup Plain Flour
2 TBS Potato Starch
1 TBS Bi-Carb
Pinch of salt
1 cup Freezing Cold water