Prawn tempura in sweet-sour sauce
Second course
ready in: 20 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
20 prawn tails
60gr flour
5 cl white wine
5 cl water
1 egg; salt
frying oil
INGREDIENTS FOR THE SWEET-SOUR SAUCE
80gr tomato purée
80gr white vinegar
200gr water
90g sugar
1 teaspoon cornstarch
PREPARATION
- Mix the flour with the egg yolk. Add the wine and cold water and beat gently. Whisk the egg white to stiff peaks and fold it into the rest of the mixture, in upwards motions.
- Heat the oil, coat the prawns (shelled, I leave only the little tail on) and dip them in the oil until nice and golden, turning them over on both sides.
- take them out of the oil and lay them on kitchen paper to remove the excess oil. Serve them right away, hot and crunchy.
- For the sauce, put all the ingredients in a saucepan, bring to the boil and cook for about 15 minutes until the sauce is thicker.
Recipe of Ilaria Bitetto
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