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Recipes >> Chef Gulzar Hussain Recipes > Yokohama Tempura by Chef Gulzar Hussain

Yokohama Tempura

Yokohama Tempura
Prep Time
1 Hour + 10 Mins
Cook Time

25 - 30 Mins

3 - 4
We are drowned in the misconception that Japanese food tastes best when it is cooked by a complicated method and drenched in spices and sauces. But actually, Japanese food tastes is best when it is cooked simply with freshest ingredients and reasonable seasoning to allow the main ingredients bring out their true flavor.
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Source:  Chef Gulzar Hussain Live@9 Masala Cooking TV Channel
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  • Prawns 500 gm (large, shelled but with tail)
  • Salt to taste
  • Oil for frying
  • For Batter:
  • Eggs 2
  • Refined flour 1 cup
  • Salt to taste
  • For Sauce:
  • Soya sauce ½ cup
  • Lemon juice 4 tbsp
  • Spring onions 2 stalks (chopped)

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Cooking Directions

  1. Mix sauce ingredients in a bowl.

  2. Slit prawns lengthwise.

  3. Mix batter ingredients in a separate bowl and refrigerate for an hour.

  4. Heat oil in a wok, coat prawns with batter and deep fry few at a time.

  5. Remove when golden and place on absorbent paper.

  6. Serve with sauce.

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