A classic dish of Japanese cuisine. It consists of fried pieces of vegetables or seafood wrapped in a thin batter. Frying is carried out in very hot oil for just two or three minutes.
Ingredients
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Oil for Frying
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10 Prawns
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1 Egg
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1 Cups of wheat flour
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1 Cup of very cold water
Preparation Method
- Heat the oil until it reaches 170-180º.
- Peel and remove the heads of 10 prawns. Then make 3 parallel strokes along their bellies and shim them to make them straighter.
- Leave them to season with salt and pepper while you prepare the purée.
- In a bowl mix 1 egg yolk with pepper and salt.
- Add 1 cup of very cold water and another cup of Polme Mixture and mix gradually and without involving too much.
- If you think it’s too thick, you can always add a little more water.
- Bring the prawns, the tempura and a plate of flour close to the cooker and fry them
- Start by pouring a few spoonfuls of batter into the oil.
- Dip the prawns in the flour, shake them, and then dip them in the batter. Add the batter and place the prawns to fry on them.
- Repeat the process with the rest, pouring strands of batter into the oil between each frying.
- When they are all fried, it’s time to eat them accompanied by the sauce.
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