Prawn tempura with tartar sauce
Prawns, wrapped in a crispy tempura batter, combine with the creaminess of tartar sauce for an irresistible marriage of flavors. Finally, the Balsamic Vinegar Glaze adds a touch of elegance with its sweet and sour note. A perfect dish for a special occasion or family dinner that will impress your guests.
ingredients
| 12 Peeled prawns |
| 120 g Rice flour |
| 130 g “00” flour |
| 200 ml Sparkling water |
| Oil for frying |
| Salt to taste |
| Pepper to taste |
For the Tartar Sauce
| 100 g Mayonnaise |
| 20 g Spring onions |
| A few chives |
| 1 Spoonful of Lemon juice |
| Balsamic Vinegar Glaze to taste |
what you will need
Lower Sugar
directions
In a large bowl, mix 00 flour, rice flour, a pinch of salt and pepper with cold sparkling water. Mix well with a hand whisk until smooth and homogeneous, with no lumps. The batter should be the right density, neither too runny nor too thick.
Heat the oil in a large, wide skillet over medium-high heat. Take a shrimp by the tail, dip it completely into the batter, and then plunge it into the hot oil. Repeat for all the shrimp, being careful not to overcrowd the pan to prevent the oil temperature from getting too low.
Fry the shrimp, turning them occasionally, until evenly browned. Drain them on paper towels to remove excess oil.
For the tartar sauce
Combine the mayonnaise with the finely chopped spring onion, chopped chives, lemon juice and a pinch of pepper in a bowl. Mix well until smooth.
Place the fried prawns while still hot on a serving plate. Accompany them with the tartar sauce and add a drizzle of Monari Federzoni Modena Balsamic Vinegar Glaze for a touch of refinement and even more flavor.
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