When asked what I would like to have for lunch, the image of crispy hot tempura sprung to mind. I already made this before after researching several recipes from the internet which I modified according to our Filipino tastes. But this batch I made today also surprised me, they're better than the first one. I could not even count how many times Arns uttered "Ang sarap ah!" in between mouthfuls. He asked me whether I made any changes to the original recipe, I told him 'no' and that maybe I just got it right this time. Here's a photo of the first batch:
And here's today's batch:
I thought of adding sliced cucumbers as garnish but the cucumbers were all consumed several days before. I'm too lazy to go out and buy some, plus my teeth can't wait to sink into those golden, crispy, succulent nuggets! Bon appetit!
Love,
Roni
Ingredients:
500g fresh prawns, shelled and heads removed but tails left intact
sugar, pepper, salt (measure according to your taste)
1 cup flour
2 tsp baking powder
1/4 cup water
1 tbsp oil
oil for deep frying, about 1 quart
breadcrumbs (I used Hearty Seasoned Breadcrumbs with parmesan)
Procedure:
Marinate prawns in sugar, pepper and salt for about 15 to 20 minutes.
Heat oil for deep frying.
In a bowl, add baking powder to flour then sift. Make a well in the center, put 1 tbsp oil first and then water. Mix to a smooth batter. Season with salt.
Dip marinated prawn in batter, roll it on breadcrumbs then deep fry.
Serve with sweet chilli sauce for dipping.
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