Crispy Eggy Prawn Tempura in a Long Handle Wok
Crispy Eggy Prawn Tempura in a Long Handle Wok
ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup water
- 1 egg yolk
- 2 egg whites, lightly beaten
- 1 lb medium-sized prawns, peeled and deveined, tails left on
- 2 cups vegetable oil, for frying
steps
- 1.
Set up your Barebones Long Handle Wok over a live fire and ensure you have a stable heat source.
- 2.
Add the vegetable oil to the wok and heat it until it reaches about 375°F (190°C).
- 3.
In a large bowl, combine salt, flour, and cornstarch. Create a well in the mixture's center.
- 4.
Pour the egg yolk and water into the well, then stir until the batter is just mixed, retaining some lumps for texture.
- 5.
Gently fold in the beaten egg whites to incorporate some air into the batter.
- 6.
Dip each prawn into the batter, making sure to leave the tails uncoated for easy handling.
- 7.
Carefully lower the battered prawns into the hot oil, cooking them in batches to avoid overcrowding.
- 8.
Fry the prawns for about 1½ minutes, or until they turn a beautiful golden brown and become crispy.
- 9.
Remove the cooked prawns and place them on paper towels to absorb any excess oil.
