Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, prawn and yam tempura. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Prawn and yam Tempura is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Prawn and yam Tempura is something that I have loved my entire life.
Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed. Add peeled prawns into batter gently mix.
To begin with this particular recipe, we have to prepare a few ingredients. You can have prawn and yam tempura using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Prawn and yam Tempura:
- Make ready 2 egg whites
- Prepare 1 cup all-purpose flour
- Prepare 2/3 cups cold water
- Make ready Oil
- Take Prawn
I'm Denis welcome to YUM YUM COOK. We provide you daily meal ideas. Try cooking these yourself with the recipe provided in the video description. It is ok if the batter is lumpy.
Instructions to make Prawn and yam Tempura:
- Beat egg whites in a bowl until frothy.
- Fold flour and cold water into egg whites until batter is just barely mixed.
- Add peeled prawns into batter gently mix.
- Coat yam with batter and stir fry. Will fry with bubbles around it, the bigger the bubbles the more it gets done. That makes it crispy.
Woman's Weekly's Sue McMahon says don't worry too much if the batter ends up slightly lumpy, as the lumps will make it more crunchy. Shrimp tempura (海老天, エビ天, Ebi-Ten) is dipped in a flour-and-water batter and deep-fried in vegetable oil and eaten with tentsuyu sauce or salted without sauce. Fresh Japanese tempura shrimps with salad. Japanese cuisine. udon on the background. Prawn tempura misonikomi udon at Chitoseya in Nichome, Izumi, Higashi ward, Nagoya city.
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