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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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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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