- Peanut oil -- for
- Deep-frying
- 2 1/2 cup Rice flour or whole-wheat
- Pastry flour
- 3 Eggs
- 1 1/2 cup Ice water
- 1/2 cup Coconut milk
- 1/4 tsp Ground coriander
- 1 lrg Red bell pepper
- 1 lb Large prawns
- 1/2 lb Large scallops
- 1 cup Sweet potato -- diagonally
- Sliced
- 1 cup Broccoli tops
Directions :
- In a wok or large, deep skillet over medium-high heat, warm peanut oil to the 350 degrees F mark on a fat thermometer. There should be about 4 inches of oil in the wok or 2 to 3 inches in the deep skillet.
- In a blender at high speed, mix together flour, eggs, the ice water, coconut milk, and coriander until very smooth. Pour this batter into a bowl set inside a larger bowl filled with crushed ice.
- Seed bell pepper and cut into eighths. Peel the prawns. To cook tempura, dip seafood and vegetables into batter, turning to coat lightly.
- Place immediately into hot oil. Tempura should brown in 30 seconds; if it takes longer, oil is not hot enough.
- Drain cooked tempura on paper towels. Serve immediately.
(Source: fooddownunder.com)
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