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Ingredients
- King prawns - 10
pieces
- Radish (grated finely)
- 6 tablespoons
- Ginger (grated finely)
- 1 tablespoon
- Cooking oil for
deep-frying
- Flour - for coating
Batter
- Ice cold water - 180
ml
- Egg (large, beaten) -
1 piece
- Flour - 80 grams
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Dipping
sauce
- Water - 250 ml
- Dashi/Granules - 1 teaspoon
- Shoyo - 80 ml
- Mirin - 80 ml
Method
- Clean prawns, deveined,
shelled but keep tails intact. Make small deep cut across the
belly part to prevent prawns from curling up, pat dry.
- Mix all dipping sauce
ingredients into a pan then bring to boil. Turn off fie and set
aside.
- To make batter, add ice cold
water into a big bowl, mix in the lightly beaten egg, add flour
and stir roughly. Do not beat hard, add 2,3 ice cube if if
batter still lumpy.
- Heat up enough oil in pan for
deep-frying with medium heat. Hold the tail of the prawn, dust
with thin coat of flour then dip into the batter. Avoid coating
the tail with batter.
- Slide the prawn into the hot
oil slowly, don't try to fry too many prawns at one time, fry 3
or 4 at a time.
- Remove from pan when batter
turn golden brown, drain well on wire rack.
- Serve hot while crispy with
grated ginger and radish in dipping sauce.
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