Prawn Tempura With Ginger Sauce by Rida Aftab

Ingredients:

• Prawns 1/2 kg
• Flour 2 tbsp
• Corn flour 2 tbsp
• Rice flour 2 tbsp
• Egg 1
• Garlic paste 1 tsp
• Black pepper 1 tsp
• White pepper 1 tsp
• Chinese salt 1/4 tsp
• Salt 1/2 tsp
• Oil to fry

For Ginger Sauce:

• Brown sugar 1/2 cup
• Chopped ginger 2 tbsp
• Vinegar 4 tbsp
• Tomato ketchup 1/2 cup
• Salt a pinch
• Roasted cumin 2 tsp
• Oil 1 tbsp
  

Method:

1. Marinate prawns with garlic paste, white pepper, black pepper, salt and Chinese salt and leave for 20 minutes.
2. Now coat with corn flour, rice flour and flour nicely and keep more for 10 minutes.
3. Then heat oil and deep fry prawns.
4. For ginger sauce: Heat oil in frying pan and cook all ingredients on low flame.
5. When sauce is thick, close stove and serve with prawn tempura.