Crispy Shrimp Tempura

Ingredients:

250g Tiger prawns

4 cup Bread crumbs

Oil for frying

Batter:

4 egg whites

1 tbsp Plain flour

1 tbsp Cornstarch/Cornflour

Marinade

1 tbsp Chinese cooking wine

1 tsp white pepper

1 tsp salt 

Directions/Instructions:

1. Beat egg whites until fluffy.  Then add the plain flour and cornstarch.  Mix well and set aside.
2. Cut the shrimp along the edge of the back with a knife.  Score both sides with 1 cut lengthwise and a couple of cuts crosswise.  The goal is to break the tendons to prevent the shrimp from rolling up when they are fried.
3. Seasoning the shrimp and mix well, set aside for 15 mins.
4. Coat each seasoned shrimp with the egg white batter completely.  Then coat a layer of bread crumbs.  Set aside.
5. In a cooking pan, bring enough cooking oil to 40-50 deg C or 100-130 deg F (the oil temperature should not be higher than this).  Add the shrimp and gently stir.  Slowly bring the oil temperature to 100-130 deg C in about 5-6 mins until the shrimps appear golden.  Remove from the oil and drain.

Note:

Oil temperature cannot be too high 100-130 deg F or 40-50 deg C when adding the shrimps in.  Slowly bring up the temperature to 100-130 deg C while frying in about 5-6 mins.