Hope you all are enjoying the festive time. It’s all about good food and catching up with friends for us this time. I have been looking forward to relax this holiday but bizarrely holidays are busier than usual and time is flying.
We spent our Christmas at G's place and it was an amazing one this year. I feel stuffed even when I think about it. G did most of the cooking; in fact she cooked up a storm. The only thing I made was this prawn tempura and a banoffee pie.
It was during one of my skype conversation with mother in law that she mentioned about this cookery show she has been watching and about the tempura recipe she was impressed with. I was in luck when I searched for the programme in youtube and got the recipe here. The tempura tasted great when served hot. Before I took them to the party I quickly took few pictures for the blog just to break the silence. I have many food pictures in my drafts and some of them are really keepers, perhaps my New Year resolution this year should be to update the blog as much as I can. More than anyone I think I refer back to my blog for recipes so it would really help me to save the time when trying to recreate the recipe!
Before I sign off let me wish you all a very Happy New Year!
Prawns (large) -20
Corn flour – 3 tbs
Plain flour – 5 tbsp
Egg white– from 1 egg
Pepper – ½ tsp
Water – as required
Bread crumbs to coat (optional)
Oil for deep frying
- Deshell the prawn leaving the tails and keep it aside.
- Insert a toothpick inside the prawn ( this is to keep the prawns straight after frying as prawns tends to curl when they cook)
- Make the batter with the ingredients mentioned under batter and dip the prawns in it and coat them in bread crumbs.
- Deep fry the prawns in a low flame for 3-4 minutes or until done.
- Remove the toothpicks from the prawns and serve hot with some dipping sauce.