TIGER PRAWN TEMPURA WITH SHRIMP PASTE SAUCE

TIGER PRAWN TEMPURA WITH SHRIMP PASTE SAUCE

        There are several species of Tiger prawn and the most popular for it is the black tiger prawn. In the Philppines more population of cultivating the prawn was located at Region 3, Batangas, Navotas, Cavite and some provinces of Visayas. The dish regarding Tiger Prawn has many ways but if you asked me my favorite dish for the tiger prawn is the tempura.

      Here in Calumpit,Bulacan, they called the Tiger prawn is "Ulang" and they always used to cook this prawn as the classis sinigang. The Prawn here in calumpit is one of the main product of the town. If you want a better prawn for your dish, you observe their color as shiny black and the whole body of the prawn is not apart. Remember, In choosing a prawn, don't choose the headless prawn because this mean that the prawn is not fresh or the prawn is contaminated by the salt water and it can cause gastritis and diarrhea.

        Before, I don't know on how to make a tempura and if I want to eat a tempura, I always went to the Japanese restaurant just to have it. Once when I watch a cooking show on the television, their topic was the different prawn dishes and i'm so glad that one of the chef cooked tempura. I really don't know on how to straighten the prawn. But now I knew it and thanks to that show that I used to cooked the tempura dish if I want to eat tempura. Here foodies, I share to you the technique on straightening the tempura. First you wash thoroughly the prawn and removed the shell except the tail. Cut the head of the prawn and keep it for whatever purposes for you to the another dish. At the back of the prawn, cut the back and you see a thready black inside prawn back and discard it. In a mild manner,chopped the prawn in a mild pressure until it is straighten. Remember that avoid excessive pressure to your prawn because it can damage the texture of your prawn. Set aside your prawn with salt and pepper on it.

       Foodies, the most common tempura batter is made by wheat flour, baking soda, egg and different spices. The Tempura dish is popular in Japan and dip this in different sauces like the tentsuyu, daki and mirin. The tempura dish is first introduce by the Portuguese landed in the country of Japan by the 16th century. Tempura means by dipping a meat or vegetable in a batter. In latin name, the tempura means "tempora" means new time. Today in some groceries you can see instant tempura batter. You can use this product if you have enough time to do batter like if you have an occasion at home or not expected visitors. 

Foodies, here the recipe of tempura that I used to cooked when one of my friend visit me at home. I hope you like it and you've try this to prepare this prawn dish to your family, friends and love ones.

TIGER PRAWN TEMPURA WITH SHRIMP PASTE SAUCE

SERVING: 3-4 Serving

COOKING TIME: 40 mins

ESTIMATED COST: P250-P280

INGREDIENTS

1/2 kilo Tiger Prawn, cleaned and straighten

Oil for frying

For the Batter:

1 cup All purpose flour

1 tbsp. Baking soda

1 tsp. Salt

1 tsp. Pepper

1 tsp. Garlic powder

1. tsp. Onion powder

1 Whole egg

For the Shrimp paste:

The remaining head of the prawn boiled and remove the red texture inside the head or also known as "utak ng sugpo"

1 tsp. Hot sauce

1 tsp. Soy sauce

A pinch of Salt and Pepper

1/2 cup of prawn broth from the boiled head

1/2 Onion chopped

PROCEDURE

          Cleanse thoroughly the prawn and do the technique in straightening the prawn and set a side. In a bowl, combine all the ingredients for the batter until has it thicken texture. Pre heat the pan and add the cooking oil. In frying the prawn, always remember that the prawn must always in straight position to avoid curving of the prawn. My cooking tips while frying different seafood is always use low heat because overcooked or using a high heat in frying a seafood, your food develop a sticky and elastic texture that affect the original flavor of your food. Before frying the  tempura, coat the prawn in the batter mixture then to the breadcrumbs and repeat this procedure twice. Fry the tempura in batches and always remember to avoid overloading your pan because it can affect the temperature of your oil and the texture of your food.Meanwhile in making the shrimp paste, mash the "utak ng sugpo" with oil then add the salt and pepper, soy sauce and the prawn brought mixed well to form a sauce. Upon all the tempura are cooked, served it together with the shrimp paste sauce. Enjoy..!! Happy Eating..!!