Episode 21 - Tempura of soft shell crab and prawn
Tempura of soft shell crab and prawn
Cold soda water
Soft shell crabs, cleaned
Prawn tails, peeled and deveined
Ginger, finely minced
First make the dipping sauce by combing all ingredients in a small bowl. Set aside
Make the tempura by mixing tempura flour and soda water till you have a loose batter.
Dip the crab and prawns in the batter and deep fry till just coloured but crispy.
Serve with dipping sauce