Preparation
1) Clean, de- vien and wash prawns leaving the tails and make some small cuts across the middle of the prawn to keep it from curling when frying
2) Clean and cut chillies finely
For tempura mix
1) In a medium bowl, mix the water and the egg thoroughly
2) In a separate bowl, mix the flour and baking soda.
3) Stir the flour mix into the egg mix and mix them and keep it aside
For Dipping Sauce
1) In a serving sauce bowl mix dark and light soya with 1/4 TBSP of oil and finely cut chillies
Cooking Process
1) Heat the oil in a frying pan and make sure the oil is hot enough, that when you drip batter into it, the drops should come to the top immediately.
2) Dip each prawn into the batter holding the tail and Place the coated prawns in the hot oil, turning when they are done on one side
3) Place the fried Prawns on a paper towel to drain the oil
4) Serve hot with the dipping sauce ( It’s my favorite all time snack, I can eat this whole day 🙂 )
Tasting Notes: Goes superbly well with a medium bodied wine like the Tierra Del Corazon (Pinot Noir)
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