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| 1 |
|
Egg |
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| 1 |
cup |
Iced-Cold Water
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| 2 |
cups |
Sifted Cake Flour
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|
| 2 |
lbs |
Medium Prawns
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| 1 |
|
Sweet Potato
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| 1 |
|
Zucchini
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| 1 |
|
Bell Pepper
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Vegetable Oil
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|
| 1/4 |
|
Tempura Dipping Sauce
|
|
| 1 |
cup |
Hot Water
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| 1. |
Beat Egg blend in cold water. Sprinkle shifted cake flour evenly over liquid. Mix with wire whisk only until large lumps disappear. Clean, score, and drain prawns. |
| 2. |
Lightly coat prawns with egg/flour mixture. Slice sweet potato with zucchini into 1/4 inch thick pieces. Cut bell pepper into 2 inch strips. Batter with egg/flour mixture. Preheat a wide, electric skillet to 375 degrees |
| 3. |
Fry 4 to 5 pieces in 2in of vegetable oil for about 2 minutes or until light golden brown. Drain well. Serve with mixture of tempura dipping sauce and hot water |
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6 Servings
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