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Author Notes: Plump, fresh prawns lightly battered and quickly deep fried to golden, light, crispy perfection. We serve this Filipino version of tempura with a tangy, sweet and sour sauce boasting fresh mango and pineapple, and a little kick from a Thai chile. Crispy, crunchy, succulent, sweet and heat. Masarap! —TheLastWonton
Makes 16-20 crispy prawns
FOR THE PRAWNS
- 1 pound 16/20 count prawns, peeled and deveined, tails on
- 1 cup rice flour, plus more for dredging the prawns
- 1 teaspoon salt (I always use sea salt)
- 1/2 teaspoon baking powder
- 1/2 - 2/3 cups cold beer (what, oh what, to do with the rest of the beer?)
- Oil for frying
- Wash the shelled and deveined prawns and pat dry with paper towels.
- Combine rice flour, salt and baking powder in a small bowl, whisk to combine. Pour in 1/2 cup cold beer, whisking until smooth. Batter should be just a bit runny (like a thin pancake batter). If it's not, add more beer, a little bit at a time, whisking until smooth.
- Heat canola or other oil in wok or large, deep pan to 375F.
- Spread extra rice flour on small plate. Dredge each prawn in rice flour, dip into the batter, letting the excess drip off. Fry the prawns until golden and crispy, about 3-4 minutes. Do not crowd pan. Fry in 2 or more batches, if necessary. Drain on paper towels. Serve hot with Mango Pineapple Sweet & Sour Sauce. Kainan na!
MANGO PINEAPPLE SWEET & SOUR SAUCE
- 1/2 cup vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon salt
- 2 tablespoons banana ketchup* or regular ketchup
- 1 tablespoon cornstarch
- 1 medium mango, quite finely chopped
- Generous 1/2 cup fresh pineapple, quite finely chopped
- 2 tablespoons sweet onion, finely chopped
- small Thai chile pepper, finely chopped
- Mix all ingredients together in a medium-small pot. Stir to combine and bring to a boil, stirring occasionally. Reduce heat, simmer 15 minutes, stirring occasionally. Serve warm with hot-from-the-fryer Camaron Rebosada.
- *Banana Ketchup, or banana sauce, is a popular Philippine fruit ketchup condiment, made from mashed banana, sugar, vinegar and spices. Available in grocery store Asian sections or Oriental markets.*
- Adapted from Junblog - Stories from my Filipino Kitchen for The Last Wonton. Thanks Jun!