Prawn tempura batter

[bashstreetkid]

I want to make a tempura batter later for 450gm of prawns but have no kitchen scales what would be the measurements with the flour in an average sized cup?

[ummmm]

Something I watched on 'Market Kitchen'

Put the prawns in milk...then put in seasoned flour and straight into hot oil.

I tried it and it was lovely...very simple.

[bashstreetkid]

Ill give that a try ummmm before lightly dusting in flour i think.

[Kakuro1]

Another non-answer ummmm?

[Androcles]

Here is a recipe:


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Tempura batter
Tempura - which comes from the word 'seasoning' - is a Japanese style of deep-fried cooking, especially good for shellfish and vegetables. The secret to its light, crispy batter is ice-cold water and minimal beating

See also: Sushi, Nobu style
Dish Details:

INGREDIENTS:

1 medium egg
225ml ice-cold water
100g plain flour

PREPARATION:
1. Beat the egg in a bowl and add the iced water. The water must be as cold as possible, as this prevents the batter from absorbing too much oil, keeping it light and crispy.

2. Lightly mix in the flour with a fork and beat gently. Don't worry too much about lumps.

Prepare this batter immediately before use. Tempura should be cooked in oil at 180C/350F ? if the coated fish or vegetables sink to the bottom of the oil, the temperature is too high.

100g would be about a cupful. Don't worry to much about it being completely accurate, as long as you get a roughly recognisable batter it should work

[Androcles]

Sorry about the guff at the top - I didn';t realise it had picked it up until I posted it!