Prawn tempura saga

Ban's attempt at cooking prawn tempura sort of failed twice. The main problem was that almost no flour stuck to the prawns. He researched and the only difference he could have done was to make sure the prawns were not wet,

Upon speaking with my sister, I learned two other things we could do differently: make sure there are bubbles in the oil before frying the prawns (it's an indicator that it's hot enough for deep frying) and mix the flour and (cold) water to make it into a paste for better coating.

Here's the result:

Much better than previously, with flour wholly coating the prawns but still not like those served in Japanese restaurants. Curiously, the ones in restaurants are straightened. Maybe that will make the difference?

Although delicious, with tempura sauce, I cautioned Ban that we shouldn't do this often because there was too much cleaning to do due to oil splat on stove and some on the floor, quite difficult to scrub the pot that was used for deep frying, so much oil was used, and it's unhealthy.

Comments

William said…
Just flour or some tempura mix?
Jaded Jeremy said…
William,
It was tempura flour, at least according to the packages.

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