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Prawns and Veggie Tempura

1    Egg  
1  cup  Iced-Cold Water
2  cups  Sifted Cake Flour
2  lbs  Medium Prawns
1    Sweet Potato
1    Zucchini
1    Bell Pepper
     Vegetable Oil
1/4    Tempura Dipping Sauce
1   cup  Hot Water
Prawns and Veggie Tempura
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
                                                                                               6 Servings
Crisp vegetables and juicy prawns deep fried in a light crunchy Japanese tempura batter.
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