“There’s a million ways to cook shrimp… shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich…”
“American soldier “Bubba” in Vietnam, in the 1994 romantic-comedy film Forrest Gump“
This is definitely true. Prawns and shrimps are delightful seafood that are nutritious, filling, and simply healthy. Although used interchangeably, prawns and shrimps are power-packed with Omega- 3s and low in levels of mercury which is generally toxic.
- Vegetable oil, for deep-frying. You can use soya bean oil if you prefer.
- 400g packet raw, peeled king prawns, defrosted (if frozen)
- Sweet chilli dipping sauce, to serve
For the batter:
- 1 medium egg, separated
- 150ml (¼ pint) chilled sparkling water
- 60g (2oz) plain white flour, plus a little extra for dusting
To make shrimp tempura;
For the batter, sift the cornflour and flour together into a medium bowl.
Make a well in the center and add the egg and beer and whisk from the center outwards, until just combined (it is okay if the batter is a little lumpy; it tastes better that way). Allow the batter to stand for a few minutes in a cool place.
Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended).
Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.
Carefully remove with a slotted spoon and drain on kitchen paper.
Serve in bowls with a bowl of soy sauce for dipping.
Please don’t forget to leave a good comment. We appreciate them.