For most people with a developed palette seafood holds a special appeal. But for almost everyone prawns are the
best part of seafood. You will find them in almost every buffet lounge of some standing and in the coastal metropolis
of Karachi especially they are found on the table of almost every proud hostess.
Here I’m sharing a quick and simple Prawn Tempura recipe that I have been making over at least the last one
decade. The best thing about this recipe is that you can pre prepare the batter and put it in the refrigerator where it
will keep for up till three days to save time.
Large Sized Shrimp: 1 KG
Corn flour: Half Cup
Salt and Pepper: To Taste
Baking Soda: ½ Teaspoon
Take a bowl and mix together the eggs and all the other dry ingredients to make a paste. If the paste is too thick add a
few tablespoons of water to give it a medium thick consistency.
Dip one prawn in and completely coat it with the batter before frying it in pre heated oil. Taste the Prawn to
eradicate any doubts about the salt and pepper. If the prawn coating is thick and hasn’t cooked too well add a pinch
more of the baking soda.
In case the coating becomes too thin add a little more corn flour. Once you are satisfied with the taste and runchiness
fry the entire batch. Serve hot.
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