Coconut Tempura Prawns

When I think about Asian cuisine, one of the first associations, which swam in my head is seafood. And prawns are among them. Asian cuisine is a mix of flavors. They like to combine thigs, which really hard to combine.

The recipe, which Oleg Pashkevich gave me, is one of where incongruous products sing together very good.

The recipe of Cococnut Tempura Prawns.

Tempura is a very popular dish that is baked in batter prawns, fish, vegetables, fruits. Most often it is served with special sauces. You can find it, as in expensive restaurants and at street stalls. And you can cook at home 😉

Coconut Tempura Prawns

Difficulty Level: Medium

Calories: 250

Cooking Time: 20 min

Ingredients:

Prawns – 6 pieces
Сhip coconut – 2 tbsp
Tempura batter – 100 g
Sauce Tempura – 50 g
Carrot – 30 g (cut into thin rings)

Tempura sauce:

Hondashi – 2 g
Soy sauce – 10 g
Mizkan – 5 g
Ginger – 10 g
Garlic – 5 g
Sesame oil – 3 g

Instructions:

Prawns:

Cleanse from the shells the prawns and delete the esophagus.
Make 5-7 slits and align each prawn to remain flat during cooking.
Heat the oil in a wok (about three liters)
Put each prawns in tempura flour and then, holding the tail, dunk in batter, then into the coconut.
Hold the prawn by the tail, take her, dipping into the oil to keep it straight and not curled.
Sliced carrot combine as fan, roll in flour, dip in batter and fry (no more than 2-3 minutes).

Tempura sauce: