Although I have an allergy to shellfish, I try my best to serve seafood whenever possible. It's good for my family to have a balanced diet. I'm able to eat shrimp as long as it's not saucy or soupy. The higher the essence concentration, the worst is my allergic reaction.
Tempura is a dish that's perfect for my dilemma.
Tip 1: Make sure you use ice water.
Tip 2: Do not overcook your seafood!
Tip 3: Prepare everything, the sauce, the rice, the drinks so as soon as your tempura is done, drained and all, it can be served and eaten immediately
16 pcs prawn
1 medium sized potato, sliced 1/2 inch thick
1/2 of a medium sized carrot, sliced 1/2 inch think
2 tablespoons oil
1 cup ice cold water
1/4 teaspoon baking soda
1 cup all purpose flour
500 ml - 1 liter oil for deep frying (depending on the size of your pan)
Serves 2-4 (depending on how greedy one can be!)
Heat 2 tablespoons oil in a shallow skillet and fry carrots and potatoes until it's past half-cooked stage. Set aside.
In a small bowl, beat egg and ice water until mixture is frothy.
Add all purpose flour and baking soda. Beat until flour and baking soda is just mixed in. Do not over beat!
Make sure the oil for deep frying is hot.
Dip potatoes, carrots and prawn in the mixture and drop in hot oil. Do it by batches to maintain the oil's temperature doesn't go down.
Serve immediately with tempura sauce on the side. If you don't have tempura sauce, mix lemon juice and soy sauce to create your own sauce.
If you want to add more colour and texture to your plate, then have a little green salad and you're good to go!