Khana Pakana

Portuguese introduced the dish to Japan. Today,it is known as a Japanese dish. Prawn Tempura was cooked for the first time in a coastal restaurant of Tokyo which later got popularity.

Ingredients

Prawns 300 gm
Plain wheat flour 2 tbsp
Corn flour 3 tbsp
Egg 1
Garlic paste 2 tbsp
Baking soda a pinch
White pepper a pinch
Black pepper a pinch
Salt a pinch
Oil to fry

Cooking Directions

Clean the prawns, cut slits in prawns and straighten them.

Combine plain wheat flour, com flour, egg and garlic paste in a bowl also add white pepper, black pepper and salt. Pour cold water to mix it, the mixture should be neither too thick nor too thin.

Add ¼ cup of oil and a little baking soda.mix it by hand.

Rub black pepper and salt on the cut prawns.

Coat prawns with dry plain wheat flour.

Dip the prawns in the mixture one by one, and fry them in a pan.

Steaming hot Prawn Tempura is ready.

Drain on absorbent paper or tissue paper and serve it with fried vegetable.

Chef Zakir'sTip: to get soft boiled eggs, boil the eggs on low flame and let them in hot water for a while before you take them out of pan. Using this method, the eggs would be soft and delicious.