Since we are all already filling up our stomach with Pakoras- (essentially Vegetable Tempura), give yourself a chance to redeem the guilt of eating fried food  by making these light and lovely Prawn tempura. The sweet chilli dip is definitely a champ and goes perfectly!

There are two tricks to get the best tempuras- one is to prepare a very light batter and second is to create temperature difference between the battered prawns and the oil in which they are fried. This temperature difference makes a really good crispy tempura.Keep the batter cold and you will have the best tempuras ever!

Ingredients:

• Prawns 10. Deveined and with just the tail intact. (Marinate on Soya Sauce for 1 hour for flavor)
• 1 cup oil for frying
• ¼ cup Flour to sprinkle on prawns.
• For Batter: 
• ½ cup Flour
• ¼ tsp Soda
• 1 cup Iced Water
• 1 egg (lightly beaten)
• ½ tsp salt and black pepper as seasoning

Batter Preparation

• Sift flour and soda in a bowl
• Add egg and mix lightly with flour.
• Slowly add ice water and mix. Don’t make the batter into a smooth paste. Add more water if the batter is thick-it should be slightly runny.
• You can also add ice cubes in the batter to keep the temperature of the batter really low or place batter over a bowl of ice to ensure that the temperature doesn’t increase.

Frying Tempuras

• Add ½ cup oil in a pan. Heat oil to a medium-high temperature.
• Lightly sprinkle some flour over all the prawns.
• Take one prawn by its tail and dip it into the batter. Coat it well.
• Now place the batter coated prawns in the hot oil.
• Fry till both sides turn golden brown.
• Spoon them out on a paper towel.
• Serve them with sweet chili sauce.