There's something so sexy about pulling something warm out of the kitchen. Especially on a first date. Stilettos and frilly apron optional....
Ingredients (makes 25 praws)vegetable oil for deep frying
25 king prawns, peeled with shells intact and deveined
For the tempura batter:
2 egg yolks
1 1/2 cups ice soda water (seltzer)
1 3/4 cups flour, sifted
salt and white pepper
For the dipping sauce :
fresh coriander
1 cup sweet-chili thai sauce
1 fresh lime (juice)
Using cold water (about 40F) is a must. This keeps the batter from becoming sticky.
Sticky batter results in oily tempura!
Beat the egg and mix with water gradually and stir possibly using chopsticks.
Add flour, stir briefly; that is well enough to coat but leave the lumps and bumps. Season with salt and pepper.
Dip prawns into the batter and deep fry (max 3 at a time) until they turn curl and golden. To fry, use a large pan with a half-inch oil (or more if necessary) and heat on high.
Drain on paper towels.
Magic touch :
serve the prawns on a platter folded by banana leaves (normally available in Asian grocery stores)
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