Light and Fluffy Prawn Tempura

Using the egg white separate from the yolk makes this batter really light and fluffy.

Recipe By: iBUKi-London (https://cookbuzz.com/kitchen/252)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Egg white 1
Egg yolk 1
Flour for batter 260g
Water 200ml
Flour as required
Prawns 4
Noodle broth (concentrated) as required

Method

1
Put the egg white in a bowl and blend until it forms hard peaks.
2
In another bowl, put the water and egg yolk. Sift in the flour and mix the batter very lightly - don't overmix otherwise you won't get a crispy finish.
3
Add Step 1 into Step 2 and lightly fold in.
4
Dredge the prawns with flour.
5
Dip the prawns into Step 3, then drop into hot oil 180C.
6
40 seconds is usually enough for tempura, but to make these nice and light and fluffy, deep fry for 90 seconds.
7
Add hot water to the noodle broth (2.5:1).
8
Serve grated mooli or ginger with the tempura if you like, alongside the noodle broth from Step 7.

Tips & Note

●Dredge the prawns with flour evenly so that the batter sticks all round evenly
●You can also use this recipe to make vegetable tempura

Light and Fluffy Prawn Tempura

Using the egg white separate from the yolk makes this batter really light and fluffy.

Recipe By: iBUKi-London (https://cookbuzz.com/kitchen/252)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Egg white 1
Egg yolk 1
Flour for batter 260g
Water 200ml
Flour as required
Prawns 4
Noodle broth (concentrated) as required

Light and Fluffy Prawn Tempura

Recipe ID :1264 Posted on 25 NOV 2015

Serves 2

Prep 10min
Cook 10min
views 4,656
printed 113

saved 1

Using the egg white separate from the yolk makes this batter really light and fluffy.

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Ingredients

Method

Prep
10min
Cook
10min
1
Put the egg white in a bowl and blend until it forms hard peaks.
2
In another bowl, put the water and egg yolk. Sift in the flour and mix the batter very lightly - don't overmix otherwise you won't get a crispy finish.
3
Add Step 1 into Step 2 and lightly fold in.
4
Dredge the prawns with flour.
5
Dip the prawns into Step 3, then drop into hot oil 180C.
6
40 seconds is usually enough for tempura, but to make these nice and light and fluffy, deep fry for 90 seconds.
7
Add hot water to the noodle broth (2.5:1).
8
Serve grated mooli or ginger with the tempura if you like, alongside the noodle broth from Step 7.

Tips & Note

●Dredge the prawns with flour evenly so that the batter sticks all round evenly
●You can also use this recipe to make vegetable tempura

CHEF
iBUKi-London
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オーナーシェフ 星野直樹
IBUKI-LONDON
Step into my kitchen!
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