Summer Vegetable Tempura and Prawn Fritters

Ingredients:

• 1 large sweet potato, peeled and thinly sliced
• 1 yellow squash, thinly sliced
• 1 zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup all-purpose flour
• 1 cup ice-cold water
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb large prawns, peeled and deveined
• Vegetable oil for frying

Instructions:

1. In a medium bowl, whisk together flour, egg, ice-cold water, salt, and black pepper. Keep it in the refrigerator until you’re ready to use.
2. Heat oil in a large pot or deep fryer until it reaches 350°F (180°C).
3. Separately, prepare the vegetables and prawns by cutting them into thin slices and patting them dry with paper towels to avoid extra moisture.
4. Dip the veggies and prawns into the tempura batter, then let the excess drip off for a few seconds before adding to the hot oil.
5. Fry in batches until golden brown. This should take about 2-3 minutes per batch.
6. Once done, use a spider strainer to transfer the tempura and fritters to a paper towel-lined plate. This will help absorb excess oil.
7. Serve hot with your favorite dipping sauce, such as sweet chili or soy sauce.

Verdict:

The summer vegetable tempura and prawn fritters are a light and refreshing dish that’s perfect for summer. With the crispy tempura batter and savory prawns, this dish is sure to be a crowd-pleaser. It’s a great appetizer or a light meal on its own.

Serving Suggestions:

Serve the tempura and fritters hot with a side of steamed white rice. For an added crunch, sprinkle some sesame seeds on top. Alternatively, serve them as appetizers with your favorite dipping sauce and a refreshing cucumber salad. Enjoy!