Breville BDF300 - Manual (Page 12)

R7
Honey prawns
3 litres oil for deep frying
16 green king prawns, peeled and deveined
1 ⁄ 2 quantity Tempura Batter
1 ⁄ 2 cup honey, warmed
1 ⁄
3
cup toasted sesame seeds
100g packet vermicelli noodles
1. Fill deep fryer with 3 litres of oil. Preheat to 190°C.
2. Coat prawns in batter allowing excess batter to
drain off.
3. With basket in lowered position, deep fry in two
batches until golden, approximately 3-4 minutes
allowing oil to reheat between each batch.
4. Drain and drizzle with the warmed honey, then
toss in sesame seeds.
5. Deep fry noodles a bundle at a time until the
noodles rise to the surface, approximately 2-3
seconds. Drain.
Serving suggestion: Serve prawns with crispy noodles.
When the basket is in the lowered position
always use tongs and gently lower the battered
food into the oil.
Note
4
Entrees and light meals
continued
Tempura
Tempura is a style of deep frying that originated in
Japan. It uses a very light batter to coat seafood
(particularly prawns) and vegetables. Tempura is then
traditionally served with a light dipping sauce.
Food suitable for Tempura are:
* Prawns
* Whole button mushrooms
* Sliced sweet potato
* Fresh asparagus
* Whole beans
* Whole baby corn
* Cauliflower or broccoli florets
Tempura batter
3 litres oil for deep frying
2 cups plain flour
2 egg yolks
2 cups iced water
selection of food from above
1. Fill deep fryer with 3 litres of oil. Preheat to 190°C.
2. To prepare batter, sift flour into a bowl. Make a
well in the centre. Add egg yolks and iced water
stirring until just combined. The batter should be
rough and only half mixed. As batter will thicken
on standing, use immediately.
3. Coat food of choice in batter allowing excess batter
to drain off.
4. With basket in lowered position, deep fry in small
batches until pale golden, approximately 4-5
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