From week theme : Asian Fusion Challenge
(Asian Fusion Challenge) Shanghai-Style Tempura with Tamarind Dip
Light and crispy Japanese tempura meets the sweet and sour profile of a Southeast Asian tamarind dip.
Ingredients:
– 200g fresh prawns, peeled
– 150g all-purpose flour
– 1 egg, cold
– 200ml ice-cold water
– Salt, to taste
– Vegetable oil for frying
– Tamarind sauce:
– 100ml tamarind paste
– 50g brown sugar
– 30ml fish sauce
– Fresh chili, finely sliced (optional)
Preparation:
1. In a bowl, gently whisk flour, egg, and ice water to create a light batter. Season with salt.
2. Dip prawns into the batter, allowing excess to drip off.
3. Heat oil to 180°C and fry prawns until golden (around 2-3 min).
4. For the sauce, warm tamarind paste, add sugar, fish sauce, and chili, stir until smooth.
5. Serve tempura on a white plate with a bowl of tamarind sauce for dipping.
Bonus: Did you know tempura was actually brought to Japan by Portuguese traders? Talk about a culinary globe-trot!
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#Tempura #TamarindDip #AsianFusion #HomeCuisine #FoodieAdventure
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