Prawn tempura: is this it?

Despite the delicious deep fried prawns we made, we still didn't know how to make them closer to the typical Japanese prawn tempura.

One day, after Ban ordered soba with prawn tempura as a side, I jokingly asked the waiter (he recognised us as regular customers) at Sushi Tei for permission to watch the chef cook the prawn dish for a nominal fee of RM 1 😁 Quite surprisingly, a few minutes later, he returned to us and gave us a tip: drizzle the batter on top of the prawns while frying them. This method was validated when we examined the prawn tempura that was served: the thicker 'fluffy' flour was only on one side.

Later, Ban watched a couple of videos on how chefs do it. One of them did drizzle the batter while frying. Furthermore, a tip from her was to make a few small incisions at the top and bottom of the prawns.

So the next time we cook, we incorporated both tips and here's the result:

Yes, they still curled up because we didn't bother to remove their spines. These are much closer to the real ones though but extra delicious hehehe.

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