Almond Ebi Tempura

This is a form of tempura derived from the common method of making a contemporary Tempura, mainly flour, eggs and breadcrumbs. This version is quite unique in its texture and taste and I recommend people to try it.

Almond Ebi Tempura
Ingredients:
1 cup of almonds (roasted or otherwise)
8 White Prawns
flour
1 egg
a motar and pestle
Salt
Black pepper
Mirin
Canola Oil

Ingredients:

Basically start by taking a handful of Almonds and grind it within the mortar and pestle. Make sure that there is a certain difference in texture of the almonds. Some having a crunchy texture, some that are pounded like bread crumbs. Then put the crushed almonds in a bowl.

Peel the prawn and clean the back of the prawn. Make sure to leave the tail intact while peeling. Now put the prawns into a bowl and then add salt, black pepper and mirin. Mix together well so that the flavors will be spread to all of the prawns. 

Then prepare two bowls and one plate. each to hold the egg, almonds and flour respectively. Heat up a lot of Canola oil in a deep pan and prepare for deep frying. Hold each prawn by its tail while dipping it into the flour, egg and then almonds (make sure that the almonds stick to it well). Then when the oil is hot add it to the pan. Add all of the prawns consecutively, and cook until the almonds turn a nice brown and the prawn is cooked. There will be a very strong smell of almonds as you are frying it.

When they are done cooking put the prawns in a plate covered with a paper towel. Remove the excess oil from the Prawns, to make the taste more definite. 

Garnish the Plate of Prawns with lettuce so as to create a good contrast with the prawns. Get a Sauce plate and fill it with Japanese Mayonnaise as a dipping sauce for the prawn. Then your ready to serve.