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  • Prawn Tempura Recipe | Shrimp Tempura | With Peanut Cucumber Dip

    🍤 Crispy, Succulent Golden Prawns served with an easy peanut - cucumber dip. So delicious! ❤️ Prawn Tempura

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  • RECIPE

    INGREDIENTS

    Dip:
    1 1/2 tablespoon honey
    1/2 cup peanuts, lightly roasted, coarsely crushed
    75 gram cucumber, peeled and grated
    2 tablespoon lime juice, or to taste
    4 teaspoon fish sauce, or to taste
    2 green chillies, deseeded and finely chopped

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    10 prawns, medium-sized, shelled, cleaned and deveined, tail intact
    1 1/2 teaspoon curry powder, home-made

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    vegetable oil, to deep fry
    75 gram all-purpose flour (maida), (maida)
    2 egg yolks, medium
    4 teaspoon curry powder, home-made
    black pepper powder, to taste
    salt, to taste
    chinese sesame oil, to drizzle

    COOKING METHOD

    1. To make the dip, spoon honey into a medium bowl. Add peanuts, cucumber, lime juice, fish sauce, and green chillies. Whisk well to combine and set aside.
       
    2. Place prawns on a plate and sprinkle with 1 teaspoon curry powder; rub onto the prawns evenly. Set aside while you heat the oil and prepare the batter.
       
    3. Pour oil into a wok or kadhai, enough to deep fry the prawns. Place it on high heat.
       
    4. Once the oil starts to heat up, prepare the batter. Pour 1 cup water and 1 cup ice into a jug and let sit for about a minute or two. From this, pour exactly 1 cup of ice water into another bowl. Add flour (maida), egg yolks, and 4 teaspoons curry powder. Using chopsticks, gently stir the batter just a bit – note that you do not want a smooth consistent batter, but a thin lumpy batter. This batter cannot sit and needs to be used right away.
       
    5. Using chopsticks, pick up 1 prawn, dip into the tempura batter, and place in the hot oil carefully. Repeat for all prawns, in 2 batches if needed, without overcrowding the wok or kadhai. Fry for about 1 minute, or till the prawns are cooked through.
       
    6. Place the prawns on a serving platter and sprinkle with black pepper powder, salt, and then drizzle with just a bit of sesame oil. Serve immediately with peanut-cucumber dip on the side.

    Cook’s Note: 1 tablespoon of chopped mint can also be mixed into the dip as an option.

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