Estos pequeños camarones crujientes son ideales para un refrigerio o como parte de una comida para compartir.
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Category
Snack
Servings
2-4
Prep time
30 minutes
Cook time
20 minutes
These crunchy little prawns are great for a snack or as part of a share meal.
Ingredients
- 8 raw prawns, peeled and deveined with tail still on
- 1 sweet potato, sliced about 0.5cm thick
- 2 squash, sliced about 0.75 cm thick
- 200g tempura batter flour
- 50g flour
- 50ml dashi
- 40ml soy
- 30ml mirin
- 20ml yuzu juice
- 1 tsp cornflour
- oil for frying
- salt to taste
- optional Togarashi for seasoning
Directions
Start by slicing all the veg. You can use mostly harder veg but you don't want things with too high of water content.
- For the prawns, make 4-5 small slices on the belly so the prawns stay straight.
- To make the batter, simply mix the tempura flour (you should be able to find it at most Asian supermarkets) with ice-cold water until you have the consistency of pouring cream. Try not to overmix the batter, small lumps are fine.
- To make the dipping sauce, add the dashi, soy, yuzu and mirin to a small pot and bring to a simmer. Thicken it by mixing a tablespoon of water with the cornflour before adding it to the simmering sauce and mixing. You don't want a thick sauce just slightly thicker than cold soy.
- To fry the tempura, get the oil to 160c then dust the veg and prawns in the flour, then into the batter.
- Fry until crisp. You are looking for just a light golden colour.
- Remove from the oil and onto a rack, season with salt and Togarashi if you wish (thanks to Steph and Marty for the ones they brought us back from Japan)
- Enjoy it immediately before it loses its crispiness.
