Re: chef zakir
Prawn Tempura
INGREDIENTS:
Prawns - 300 gms
Egg - 1
Maida (Plain flour) - 2 tbsp + 1 cup (for coating prawns)
Corn flour - 2 tbsp
Ginger garlic paste - 1 tbsp
Black pepper powder - as req
White pepper powder - as req
Salt - to taste
Oil - 1 to 2 tbsp
Baking powder - ½ tsp
Oil - for frying
Carrot - 1 med size (cut into julienne)
Capsicum - 1 med size (seeds remove & cut into julienne)
METHOD:
1. Take medium size prawns, with the help of sharp knife apply a cut (tuck) on the back curved part of the prawns and remove it veins and wash it thoroughly.
2. Place this deveined and washed prawn on the cutting board and using a sharp knife, place the knife in diagonal (cross) position, and without using any force, gently apply cuts (tucks) incision on the lower belly part of the part of the prawns at regular interval, from head to tail and keep aside. Apply 6 to 8 cuts on a medium size prawns if the prawn size is big called as tiger jumbo or king jumbo prawns then apply 10 to 12 cuts, apply cuts and keep aside.
3. Making batter: Take a mixing bowl add 1 egg beat it well, add 2 tbsp maida, 2 tbsp corn flour, then give flavor for that add pinch of black pepper pwd, white pepper pwd, salt, then add 2 tbsp ginger garlic paste mix it well to a smooth paste, then add 1 to 2 tbsp of oil and then mix it again so that the oil is well absorbed in the batter, then add water 2 tbsp water (as required), mix it well and make the batter of dropping consistency and keep aside.
4. Take a bowl put dry maida, add ½ tsp baking powder mix it well, then dip the cuts applied prawns in it and coat it one by one in the dry maida mixture and keep aside.
5. Heat oil in a karahi dip the maida coated prawns in batter and deep fry in oil till crispy and golden brown in color.
6. Dish out the fried Prawns Tempura in a serving plate and serve it along with carrot julienne and capsicum julienne.