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Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
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Prawn tempura

 Prawn Tempura


Prawn Tempura

This Prawn Tempura recipe delivers perfectly crispy, golden-brown prawns with a light and airy batter. Serve with dipping sauce for an authentic Japanese experience that’s great as an appetizer or a main course.

Ingredients

(Serves 4)

For the Tempura:

  • 1 pound (500g) prawns, peeled and deveined (leave tails intact)
  • 1/2 cup all-purpose flour (plus extra for dusting)
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup ice-cold water
  • 1 egg yolk
  • Vegetable oil, for frying

For the Dipping Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1/4 cup dashi stock (or water with a pinch of instant dashi powder)
  • 1 teaspoon grated ginger (optional)

Instructions

1. Prepare the Prawns

  • Pat the prawns dry with paper towels. Use a small knife to make shallow slits along the underside of each prawn to straighten them, then gently press them flat.

2. Make the Dipping Sauce

  • Combine soy sauce, mirin, dashi stock, and grated ginger in a small saucepan. Bring to a gentle simmer over low heat, then remove from heat and set aside.

3. Prepare the Tempura Batter

  • In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • In a separate bowl, mix the ice-cold water and egg yolk. Gradually add the liquid to the dry ingredients, stirring gently. The batter should remain slightly lumpy for the best texture.

4. Heat the Oil

  • Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

5. Coat and Fry the Prawns

  • Lightly dust the prawns with flour, shaking off the excess.
  • Dip each prawn into the tempura batter, ensuring an even coat, then carefully lower it into the hot oil.
  • Fry in small batches for 2-3 minutes, or until golden and crispy. Avoid overcrowding the pan to maintain the oil temperature.

6. Drain and Serve

  • Transfer the fried prawns to a plate lined with paper towels to drain excess oil.
  • Serve immediately with the dipping sauce on the side.

Tips

  • Cold Batter: Keep the batter cold to ensure a light, crispy texture. You can place the batter bowl over a larger bowl filled with ice.
  • Alternative Dips: Try serving with ponzu sauce, sweet chili sauce, or spicy mayo for variety.
  • Vegetable Tempura: Use the same batter for vegetables like sweet potatoes, zucchini, or mushrooms for a tempura platter.

This Prawn Tempura is crispy, light, and utterly delicious—a Japanese classic you can easily recreate at home! 🍤✨

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