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Goong Chup Paeng Tod | Crispy Thai Tempura Prawns
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35 min
Quick
Knuspr-Küche
Goong Chup Paeng Tod ist ein beliebter thailändischer Klassiker: Saftige Riesengarnelen werden in einem federleichten, goldgelben Tempuramantel kross ausgebacken. Serviert auf duftendem Jasminreis mit feiner Sweet Chili Sauce, frischem Koriander, Limettenspalten und knackiger Gurke – unwiderstehlich knusprig!
Ingredients
Preparation method
Preparation
Rinse the jasmine rice in a fine sieve until the water runs clear. Place in a pot with 300 ml of lightly salted water, bring to a boil, then reduce the heat to the lowest setting and let simmer covered for about 15 minutes.
Rinse the prawns thoroughly, peel (leave the tail on for presentation), and devein. Pat very dry with paper towels. Peel the garlic cloves and grate finely. In a bowl, toss the prawns with the soy sauce, grated garlic, and a pinch of ground pepper, then leave to marinate for 10 minutes.
For the crispy tempura batter, mix the wheat flour, cornstarch, baking powder, and fine table salt in a bowl. Whisk the egg and quickly stir it in with a fork along with about 120 ml of ice-cold water. Mix the batter only briefly - small lumps are desired and ensure extra crispiness!
Chef's tip
Ice-cold water for the batter: Use fridge-cold water or ice water. The temperature difference between the cold batter and the hot oil ensures a wonderfully light, airy crust.
Fry the prawns in small batches so the oil does not cool down and the tempura coating stays as crispy as possible.
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