Shrimp Tempura ( for IFC )

Prawns is a type of shell fish very delicious and versatile. It can be made into gravies, pulavs or also can be used as a filling for frankies, wraps n burgers. Today I have made this prawn tempura which are actually fritters which are crispy and yummy.

Though the original recipe doesn't call for turmeric I couldn't help using it along with pepper powder as there was no other masala used in this recipe and I was worried about the smell of shell fish . In konkani we call this smell ( nustyaa  hinvsaan).

The dish was amazingly tasty is perfect as starters for parties and special occasions . Linking this to  International Food Challenge or (IFC ) an event started by two lovely bloggers  Saras and  Shobana which was hosted by Shahzia of  cutchikitchen

Thanks Shahzia for this simple yet wonderful recipe.

Ingredients  :

10 to 12 .................... big sized prawns
4 to 5 tbsp...................maida
1 tbsp..........................cornflour
1 ..................................egg
1 tsp............................pepper powder
1/2 tsp.........................turmeric powder ( optional)
water
salt
oil for deep frying

Method :

Clean the prawns and remove the upper shells keeping the shell part near the tail.

Remove the black thick thread from the stomach of the prawns.

Marinate them with turmeric powder for 15 to 20 minutes.

Then wash the prawns thoroughly.

Make a thick batter not too thick not too thin with maida, pepper powder. egg, salt and water.

Now dust the cleaned prawns with cornflour .

Dip them in the batter so that they are well coated from all sides.

Deep fry them in oil till crisp and golden .