Prawn & Broad Beans Tempura (K

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Broad beans		10 pods
Peeled prawns		120g
Flour		1 tbsp
Vegetable oil		as required
Salt		as required
Green laver		as required
Batter:
Egg		1
Water		1/3 cup
Flour		2/3 cup

Method

Prep

15min

Cook

15min

Shell the broad beans and clean the prawns with salted water. Pat dry with kitchen towel. Put in a bowl and dredge with flour.

In a separate bowl, mix the egg, water and flour to make a batter.

Heat 2cm deep oil in a pan to 180C. Scoop some of the prawns and beans into the batter and straight into the hot oil.

Spoon some hot oil over the top.

Remove from the oil and drain. Sprinkle with green laver and serve with some salt on the side.

Tips & Note

Cook with a bit extra batter to make it crunchier.
This time, I made it with green laver and salt, but you can use tempura broth instead.

Category

Japan Deep Fried Hors D'Oeuvres Tempura Beans / Lentils / Pulses Eggs Flour Prawns Seafood Shellfish Home Party Light Bites

Related broadbean batter tempura seaweed

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