- 10
Ingredients
- For the tempura:
- 1/2 cup warm water
- 1 oz dry yeast
- 3/4 cup plain flour
- sugar
- salt
- For the prawn legs:
- 4 oz whole prawns
- To finish:
- 7/8 cup plain flour
- 1 cup 0.4º olive oil
- salt
Preparation
Step 1
For the tempura:
1. Dissolve the yeast in warm water.
2. Add the flour, salt and sugar and work until you get a thin, creamy batter.
3. Cover with cling film and keep in the fridge for at least 6 hours.
4. Stir the mixture before using it and put it in a bain marie with iced water so that it is as cold as possible.
For the prawn legs:
1. Separate the legs from the head of the prawn and keep them on one side.
Final Steps & Preparation:
1. Lightly flour the prawn legs and brush off any surplus flour.
2. Dip the legs in the batter so that they are covered with a thin coat of batter.
3. Fry them in oil at 345ºF until they are completely dehydrated and crunchy.
4. Drain them on kitchen paper and season with salt. Keep hot so that they dehydrate as much as possible.