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Prawns and Veggie Tempura


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:6 Servings

Nutritional Information

Crisp vegetables and juicy prawns deep fried in a light crunchy Japanese tempura batter.

Ingredients

  • 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

Directions

  • 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
  • 4. 6 Servings

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