Ingredients (4 servings)
| Prawns | 4 trees |
|---|---|
| Egg plant | 2 |
| Green beans |
4 trees |
| Sweet potato | 1 |
| Flour | As needed |
| 【A】 Flour | 4 Tbsp |
| Egg(beaten) | 1 |
| Salt | Pinch |
| Water | 2 Tbsp |
| 【Wasabi Mayonnaise】 S&B Wasabi Paste | 2 tsp |
| Mayonnaise | 1 Tbsp |
| 【Curry Salt】 S&B Oriental Curry Powder | As needed |
| Salt | As needed |
Directions
- Shell each prawn, leaving the telson (tail) and one section of the shell attached to the tail. Then, remove the vein, diagonally cut off the tail tip and squeeze water out of the tail with a kitchen knife. Rinse well, wipe off water, make a few slits in the belly of the prawns to make them straight. Pat some flour thoroughly onto each prawn.
Cut the eggplants, green beans, and sweet potato into easy-to-eat sticks and pat some flour onto each piece. - Combine 【A】 in a bowl and mix well.
- Heat deep frying oil in a pot to 170℃. Dip 【1】 into the batter 【2】 and deep-fry for 3 to 4 minutes until crisp.
- Combine the ingredients for 【Wasabi Mayonnaise】 and 【Curry Salt】, respectively, to serve with the tempura, as desired.
