Salted Egg Ebi and Kabocha Tempura.

This is basically using the same method to make tempura, but with some extra steps. The reason that I used Japanese Pumpkin in addition to the prawn is because Kabocha Tempura is really tasty.

Salted Egg Prawn and Japanese Pumpkin

Ingredients:
half a Kabocha (or Japanese Pumpkin)
7 White Prawns
4 Salted Eggs
1 Sprigs Spring Onion
Oil
Butter
Tempura Flour
Water
2 Eggs

 Steps:
First wash the sand off of the salted egg, then put it in a pot of boiling water and boil for five minutes. After five minutes remove the eggs and put them into a bowl. Open the Salted eggs with your hands and put all the hardened yolk into one bowl. Take a fork and mash up the Salted Yolks.

Peel the White Prawns. Remove the Pulp and the seeds from the Japanese Pumpkin. Cut the skin off of the Pumpkin and slice it into pieces. Get a bowl and mix Some Tempura Flour with water and an egg.

Get two pans ready. In One of the Pans fry some butter and then add the Mashed Salted into the Pan. The Egg will be a bit solidified, so add some olive oil into the Egg Mixture. In the Second Pan fry a lot of oil. Cover your prawn and pumpkin with the Batter before frying in the oil. When they are cooked remove from the pan and put it into the Egg Mixture, making sure that the Salted Egg sticks to the Pumpkin and Prawn.

After you finish frying them in the oil and then the Salted Egg Plate it and Garnish with Spring Onions.

Voila, Salted Egg Ebi and Kabochi