- Chef's Art Tempura batter mix - 250g
- Medium size Prawns(cleaned) - 250g
- Cold water - 275ml
- Prepare Tempura batter with Chef's art Tempura batter mix(250 gm) and Cold water (275 ml)
- Coat cleaned prawns with prepared batter, allow to drip excess batter and drop it in hot oil.
- Deep fry till golden yellow or for 3-4 minutes based on the size of prawns.
- Remove excess oil and serve hot along with tempura sauce or Soya sauce as an accompaniment.
Food Service India offers excellent products especially for Chinese dishes.
- Chef Shyam Dutt +
FSIPL's seasonings have very been helpful in improving taste of our dishes
- Harani +