Pineapple Shrimp Tempura
|Prawns/3 dozen large shrimp||10 (Uncooked / Frozen)|
|Canned pineapple chunks||12 Ounce (1 Can)|
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Salt||1 Teaspoon (Plain / Seasoned)|
|Water||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Powdered ginger/1 tablespoon fresh grated ginger root)||1 Teaspoon|
|Peanut oil/Salad oil||2 Cup (32 tbs) (For Frying)|
Remove shell and tail and devein prawns, cut each into thirds.
If shrimps are used, leave whole.
Drain pineapple, saving syrup.
Skewer a piece of prawn (or shrimp) and a pineapple cube on small cocktail picks.
Roll skewers in 1/2 cup of the flour mixed with 1/2 tsp.of the salt.
Beat remaining flour and salt with water, 1/2 cup pineapple syrup, egg and ginger to a smooth batter.
Dip floured skewers into batter, drain slightly and drop into heated shallow oil.
Fry until richly browned turning once.
The oil should be 1 1/2-inch.es to 2-inches deep in skillet and about 350°F.
If cooked prawns or shrimp are used, increase temperature to 370°F., as appetizers cook more quickly.
Drain on rack or absorbent paper and keep hot till served.