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1. Heat 4-inches of oil to 350 F in deep fryer or large saucepan.
2. In a blender at high speed, mix together flour, eggs, the ice water, coconut milk, and coriander until very smooth.
3. Pour this batter into a bowl set inside a larger bowl filled with crushed ice.
4. Seed bell pepper and cut into eighths. Peel and devein prawns.
5. To cook tempura, dip seafood and vegetables into batter, turning to coat lightly.
6. Place immediately into hot oil.
7. Tempura should brown in 30 seconds; if it takes longer, oil is not hot enough.
8. Drain cooked tempura on paper towels.
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