Prawn Tempura
by Chef Rose Bud
INGREDIENTS:
1/2 pound fresh shrimp, peeled and deveined
1/2 cup rice wine
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon white sugar
1/2 teaspoon baking powder
1 teaspoon shortening
2 quarts oil for deep frying
1 egg yolk
INSTRUCTIONS:
1. In a medium bowl, mix rice wine and salt. Add Ajinomoto Umami super Seasoning. Place shrimp into the mixture. Cover and marinate.
2. Heat oil in deep-fryer.
3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil.
5. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
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