Pear and Prawn Tempura
Preparation Time: N/A
Cooking Time: N/A
- 4 Corella pear, cut into 8 wedges, core removed
- 16 green prawn tails, deveined
- ½ cup rice flour
- ½ cup plain flour
- ½ teaspoon baking powder
- 1 egg
- 300 ml soda water, chilled
- Vegetable oil, for deep-frying
- Sea salt flakes
- Soy sauce, to serve
Place the pears in the refrigerator to chill. Place flours and baking powder into a large bowl. Add egg and chilled soda water. Stir until just combined (do not over-mix, this mixture doesn’t have to be smooth).
Heat the oil in a wok until when tested with a small piece of bread, it sizzles when dropped into oil.
Dip the prawns and pear, one piece at a time, into tempura batter, allowing excess to drain.
Gently lower into hot oil. Cook, 3 to 4 at a time, for 2 to 3 minutes, or until batter is crisp and light golden.
Drain on paper towels. Repeat until all pear and prawns are cooked.
Serve immediately sprinkled with sea salt flakes and a bowl of soy sauce for dipping.