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Japanese tempura - Philippine style
Japanese tempura - Philippine style
Mini Japanese Tempura and Home Made Tartar Sauce
Prawn snack with moorish dipping sauce


Wash prawn (if you want it the way it is shown in the photo, use the toothpick and insert it in the middle part of the prawn from top to the tail), and drizzle it with lemon,  pepper and salt. Soak it in the egg, then roll it in the bread crumbs, it have to be done one by one.

Heat oil in a pan, and  fry each one  for about 3-4  minutes, turning it till it goes golden brown. Avoid letting stay too long in the oil as it makes the prawn a bit of a rubbery taste.

For the Tartar sauce - mix all ingredients and you can adjust the taste you desired with pepper and parsley.

¼ kg Medium sized Prawns 
½ cup breadcrumbs 
1  egg beaten
1  Lemon 
  Cooking oil for frying
  Salt and pepper to taste
  Tooth Pick to straighten prawns
For the Tartar Sauce
¼ cup Mayonaise 
¼ cup Tomato Ketchup 
3 tbsp Lemon Juice 
  Ground black pepper to taste
  Dried parsley (optional)
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