Prawn tempura with asian sauce

Name: Prawn tempura with asian sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 25 peeled cooked frozen shrimps (e.g. Pacific Prawns from Costa); 40 g Cornstarch; 60 g Flour; 1 TEASPOON Baking Powder; 1 Egg (Gr. M); 7-10 Tbsp salt, 2 tsp curry; 1 l oil for frying; 7-10 Tbsp sweet-sour Asian sauce

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

25 peeled cooked frozen shrimps (e.g. Pacific Prawns from Costa)
40 g Cornstarch
60 g Flour
1 TEASPOON Baking Powder
1 Egg (Gr. M)
7-10 Tbsp salt, 2 tsp curry
1 l oil for frying
7-10 Tbsp sweet-sour Asian sauce

Directions

1
Defrost the prawns. For the tempura dough, mix starch, flour and baking powder. Add egg, 1/8 l water, approx. 1/2 tsp salt and curry and mix to a smooth dough with the whisks of the mixer.
2
Leave to soak for about 20 minutes.
3
In the meantime, rinse the prawns briefly and pat them dry well. Heat the oil in a deep fryer or pot to approx. 180 °C (measure with a roast thermometer; or hold a wooden stick inside - if bubbles rise, the correct temperature has been reached).
4
Pull the prawns through the dough with a fork and let them drip off a little.
5
Fry the prawns in portions in hot oil for about 4 minutes until crispy, turning from time to time. Drain on kitchen paper. Arrange the prawns with the asian sauce.