1. Clean prawns and marinate with some salt and cooking wine for around 10 mins.
2. Heat some oil in the pan. I didn’t deep fry those prawns I just pan fried them. Dish them out till the shell turns red. I pan fried them with high heat so that the shell would be crunchy.
3. Melt a small piece of butter in the pan. Add in chopped red chili, spring onion and curry leaves if you have.
4. Put in cereal. Stir fry for a min or two. Then add prawns back in the pan.
5. Keep stir frying evenly for a little while. And ready to serve.
It’s an easy dish to cook without much preparation.
1. Make batter. I used tempura flour. Please read the instruction about the ratio of water and flour.
2. Prepare prawns ( remove head and shell but leave the shell on the tail). Cut vegetables into slices. I recommend carrot, eggplant, mushroom and French beans. French beans can be just cut into medium pieces.
3. Heat the oil in a deep pot. Put a chopstick in it. If many small bubbles show up at the bottom, then it’s ok to deep fry.
4. Dip prawns and vegetables in the tempura batter and deep fry till golden brown.
Udon soup would be a good choice to be served with.
Cooking For Fun 