Friday, February 15, 2013

Prawn Tempura With Garlic Mayo



Yum



Will become everyone's favourite soon...
Ingre
15 king size prawns
3/4 cup club soda with little sugar
3/4 cup rice flour plus little for coating.
3/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional or to taste)
vegetable oil (for deep frying)
seasoning salt
Directions:
In a bowl whisk soda n sugar with the rice flour until very smooth.
Add in salt and garlic powder and cayenne (if using).
The more cold the batter is the more better it is so take a double bowl n full the bottom one with ice cubes and water then place the batter bowl on this. This helps the batter to stay cold.
Heat oil.
Roll the prawn in dry rice flour nicely then dip into the batter coating completely with batter, letting any excess drip off.
Deep-fry turning once until golden (about 3 minutes).
Transfer to a piece of tissue. Season with seasoning salt.
Serve hot garlic Mayo.
Garlic Mayo
Ingre
Mayo 1cup
garlic chopped 2 tbsp
butter 1 tsp
Method
Fry the chopped garlic in butter and mix with the Mayo.