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Prawn tempura in sweet-sour sauce

Second course

tempoready in: 20 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Wok Con Coperchio E Griglia

Accademia Five Ply

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INGREDIENTS FOR 4 PEOPLE

20 prawn tails

60gr flour

5 cl white wine

5 cl water

1 egg; salt

frying oil

INGREDIENTS FOR THE SWEET-SOUR SAUCE

80gr tomato purée

80gr white vinegar

200gr water

90g sugar

1 teaspoon cornstarch

 

PREPARATION

- Mix the flour with the egg yolk. Add the wine and cold water and beat gently. Whisk the egg white to stiff peaks and fold it into the rest of the mixture, in upwards motions.

- Heat the oil, coat the prawns (shelled, I leave only the little tail on) and dip them in the oil until nice and golden, turning them over on both sides.

- take them out of the oil and lay them on kitchen paper to remove the excess oil. Serve them right away, hot and crunchy.

- For the sauce, put all the ingredients in a saucepan, bring to the boil and cook for about 15 minutes until the sauce is thicker.

 

Recipe of Ilaria Bitetto

 

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