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Prawn Tempura Salad

Jeff Peroutka

As a Lombok local and avid food enthusiast, Jeff brings a unique and flavorful perspective to the pages. Originally hailing from Hawaii, Jeff’s passion for adventure and a deep interest in the rich cultural tapestry of Indonesia captures the essence of Lombok and Indonesia, offering readers a taste of the extraordinary.

Post Type :

Eat

Published on :

April 23, 2024

Ingredients

For the Batter

75 gr corn flour

75 gr plain flour

188 ml beer

egg (lightly beaten)

For the Prawn Tempura

50 gr plain flour

1.5 kg uncooked king prawns, shells and central veins removed

Salad

lettuce

cucumber

carrots
baby beans

kepiew mayonnaise

thai chili dressing

METHOD

For the batter, sift the cornflour and flour together into a medium bowl.

Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.

Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it.

Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.

Place the lettuce, cucumber, carrots and baby beans on a plate and then place the fried tempura prawns on top of the salad and drizzle the mayonnaise on top.

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