RECIPES
Who would have thought that there was much more to Japanese food than just sushi!
Yummy’s resident Chef, Amanda Gicharu-Kemoli of Amanda’s Kitchen
cooks up a tsunami of flavours in the kitchen!
SHRIMP TEMPURA
When they prepare food, the Japanese use basic cooking methods that preserve or enhance the natural flavours of all the
ingredients. The famous Japanese tempura—food that has been deep- fried in batter—belongs to the general group of agemono, or
fried things. This classic ultra-light batter is perfect with seafood for a light snack with drinks, or as part of a Japanese feast.
Serves 6 - 8
INGREDIENTS
For the batter
For the prawn tempura
75g cornflour
Vegetable oil, for deep-frying
75g plain flour
50g plain flour
1 egg, lightly beaten
1.5kg uncooked king prawns with shells and
188ml beer
central veins removed
Soy sauce, to serve
For the batter, sift the cornflour and plain flour together into a medium bowl.
Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if
the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.
Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it.
Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to
the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.
Carefully remove with a slotted spoon and drain on kitchen paper.
Serve in bowls with a bowl of soy sauce for dipping.
35.