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Crunchy Crawfish Tempura in a Long Handle Wok
"Eggy Prawn Tempura Prep time: 10 minutes | Cook time: 1½ minutes | Serves 6 1 cup all-purpose flour 2 tablespoons cornstarch 1 pinch salt 1 cup water 1 egg yolk 2 egg whites, lightly beaten 450 g medium-sized prawns, peeled and deveined, tails left on 2 cups vegetable oil, for deep frying 1. Heat the oil in a deep fryer to 190°F (88°C). 2. In a large bowl, mix the salt, flour and cornstarch. Make a well in the center of the flour mixture. Add the egg yolks and water. Mix until the batter is almost moist and lumpy. 3. Dip the prawns one at a time in the batter and brush with it. Leave the tails uncoated with batter. 4. Carefully put the prawns piece by piece into the hot oil. 5. Fry for about 1½ minutes until the topping is golden brown. Put the cooked shrimp. Tempuras on paper towels to drain off excess oil."
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