Kenyan Prawn Tempura
Crispy tempura prawns with a hint of Kenyan spices, inspired by Japanese cuisine.
Ingredients
- ●1 pound prawnspeeled and deveined
- ●2 teaspoons kenyanKenyan curry powder
- ●1 teaspoon herbaldried thyme
- ●1 cup roastroasted vegetable oil
- ●1 cup flourall-purpose flour
- ●1 egg eggbeaten
- ●1 cup waterice-cold water
Instructions
- 1
1. In a large bowl, mix together Kenyan curry powder, thyme, and flour.
- 2
2. Gradually add ice-cold water to the bowl, and mix until a smooth batter forms.
- 3
3. Add beaten egg to the batter, and mix until well combined.
- 4
4. Cut prawns in half lengthwise, and pat dry with paper towels.
- 5
5. Add prawns to the batter, and toss to coat evenly.
- 6
6. Heat roasted vegetable oil in a deep frying pan over medium-high heat.
- 7
7. When the oil reaches 350°F (175°C), add prawns to the pan in batches.
- 8
8. Fry prawns for 2-3 minutes on each side, or until golden brown and crispy.
- 9
9. Remove prawns from the oil with a slotted spoon, and drain on paper towels.
- 10
10. Serve Kenyan prawn tempura hot with your favorite dipping sauce.