Coconut Tempura Prawns
Ingredients
Prawns - 6 pieces
Сhip coconut - 2 tbsp
Tempura batter - 100 g
Sauce Tempura - 50 g
Carrot - 30 g (cut into thin rings)
Tempura sauce:
Hondashi - 2 g
Soy sauce - 10 g
Mizkan - 5 g
Ginger - 10 g
Garlic - 5 g
Sesame oil - 3 g
Preparation
1
Cleanse from the shells the prawns and delete the esophagus.
2
Make 5-7 slits and align each prawn to remain flat during cooking.
3
Heat the oil in a wok (about three liters)
4
Put each prawns in tempura flour and then, holding the tail, dunk in batter, then into the coconut.
5
Hold the prawn by the tail, take her, dipping into the oil to keep it straight and not curled.
6
Sliced carrot combine as fan, roll in flour, dip in batter and fry (no more than 2-3 minutes).
7
Tempura sauce:
8
Ginger grate, squeeze garlic.
9
Mix mizkan, sesame oil and soy sauce.
10
Add dry Hondashi fish broth and stir everything thoroughly.
11
Add ginger and garlic, mix well and serve.
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About
Do you want to taste Asian Cuisine? Prawn recipe in Coconut Tempura by Oleg Pashkevich, is eactly want you need.
Yield:
1
Added:
Wednesday, November 25, 2015 - 2:50pm
