Tuesday, 7 January 2014

Prawn Tempura







This makes my second post for the day.  Well, I guess I am starting my year right by engaging myself in blogging (I should have typed "writing") that's one of my new years resolution - making my brain active.

While trying to keep my brain active, satiating my appetite is a must do.  I've been craving for shrimp tempura big time (that was yesterday though, I am not in a good mood to eat right now).  Eating out, however, isn't a good idea.  Because, first of all we have to hunt for a Japanese restaurant or not that serves tempura.  Second, I'm stingy so I don't like spending more than QR40 (P400) for just a 4 or 5 pcs of shrimp tempura.  That's the quantity per serving in a restaurant and I don't think it will ever satisfy my cravings nor my husband's big appetite.  Thirdly, I want to cook my own tempura!  That's not difficult to understand, isn't it? 

My husband liked the idea of prawn tempura too that he made me promised to cook  tempura for dinner. So right after my doctor's appointment yesterday (Yes, a visit to another gastroenterologist. My husband and I spent the very first day of the year in a hospital you know :-( ) my husband dragged me to the supermarket to buy some tiger prawns before I change my mind.  



So here is my usual tempura recipe.  You can use the same tempura batter to make shrimp tempura using small shrimps like I did in this picture.  It is good too you know.   I also made a dipping sauce for the tempura.  It almost tasted like the tempura dipping sauce in Momiji.  Momiji is a Japanese buffet restaurant in Singapore which my husband and I frequent.  When we were still living in Singapore, we dine at momiji, not only once but even more than twice a month.  Now, I really miss Japanese buffets :-(  (See my review of Momiji here )


shrimp tempura (using very small shrimps)
Oh by the way, in case you have noticed, I used prawn instead of shrimp in the title.  Don't ask me why, I am not ready for any argument just yet.  It's just that the word prawn seems more appropriate to use than shrimp since I used the large "ones".  Though I read somewhere that the general term for such similar crustaceans is "Shrimp".  For the intent of this post, I refer to shrimp as the small "shrimp" species. (I blog in peace...peace sign using fingers)

      PRAWN TEMPURA

Ingredients :

Tiger Prawns, de-shelled and de-veined - 20 pcs
Vegetable oil for deep frying 
Lemon juice - a tablespoon or 2
All Purpose Flour

Tempura Batter 

Egg - 1 medium
Ice water - 1 c
All Purpose Flour - 1 c
Extra ice cubes


Cooking Procedure:


1. Dry shrimps then make a few diagonal slices under its belly then sprinkle with lemon juice.
2.  Heat oil in a pan or pot whichever you prefer to use for deep frying.
3. Beat egg and ice water in a bowl.  Make sure that you use really cold water. 
4. Mix flour with the water-egg mixture. Beat lightly while adding the ice cubes.
5.  Roll prawns on the flour and dip it in the batter, coating it evenly.
6.  Deep fry the shrimps until they are crispy.  Remove from the fryer and drain excess oil

Serve with the tempura sauce below or with my cucumber-vinegar dip (see recipe here) which is my husband's preference. Don't forget the wasabi paste


TEMPURA DIPPING SAUCE 

Ingredients :


Soy Sauce - 2 tbsp
Mirin - 2 tbsp
Sugar - 1 tsp
Knor chicken cube - 1 pc
Black Pepper powder 
Salt to taste

Water - 1 c 


Cooking Procedure:

Place all of the ingredients in a pot and bring to a boil. 





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