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Makes
16-20 Crispy prawns
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
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Ingredients
- FOR THE PRAWNS
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1 pound
16/20 count prawns, peeled and deveined, tails on
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1 cup
rice flour, plus more for dredging the prawns
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1 teaspoon
salt (I always use sea salt)
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1/2 teaspoon
baking powder
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1/2 - 2/3 cups
cold beer (what, oh what, to do with the rest of the beer?)
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Oil for frying
- MANGO PINEAPPLE SWEET & SOUR SAUCE
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1/2 cup
vinegar
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1/4 cup
sugar
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1/4 cup
water
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1/2 teaspoon
salt
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2 tablespoons
banana ketchup* or regular ketchup
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1 tablespoon
cornstarch
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1
medium mango, quite finely chopped
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Generous 1/2 cup fresh pineapple, quite finely chopped
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2 tablespoons
sweet onion, finely chopped
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small Thai chile pepper, finely chopped
Directions
- FOR THE PRAWNS
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Wash the shelled and deveined prawns and pat dry with paper towels.
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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.
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Heat canola or other oil in wok or large, deep pan to 375F.
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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
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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.
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*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.*
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Adapted from Junblog - Stories from my Filipino Kitchen
for The Last Wonton. Thanks Jun!
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