Tempura prawns and vegetables with a thai inspired salad
Submitted - Ben
150g (1 cup) plain flour
Pinch of bicarbonate of soda
250ml (1 cup) iced water
1 egg, lightly whisked
10 large green prawns, peeled, tails left intact, deveined
Various vegetables such as asparagus, sweet potato, fennel
60g rice vermicelli noodles
1 spanish onion, sliced thinly
1 small red capsicum, sliced thinly
1 lebansese cucumber, seeded sliced thinly
1/4 cup cup coriander leaves
1 tbs fried onions
1 1/2 tbs fish sauce
1 tbs lime juice
1 tbs crushed garlic
1 tbs crushed ginger
3 tbs sweet chilli sauce
MethodPlace noodles in a large heat proof bowl and cover with boiling water: allow to stand until just tender. Drain and cut into random lengths. Combine all salad ingredients into bowl with noodles.
Combine all ingredients for the dressing in a small bowl. Mix together and leave standing.
To make the batter, sift the flour and bicarbonate of soda into a medium bowl. Add the water and egg and briefly whisk until just combined but still lumpy (do not overmix). Place the bowl over a large bowl filled with iced water.
Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds).
Dip a few prawns in the batter to lightly coat. Cook for 2-3 minutes or until lightly golden and cooked through. Use a slotted spoon, transfer to a plate lined with paper towel. Repeat with remaining prawns, asparagus and fennel. Place on platter. Serve with sauce.
CommentsA combination of three recipes, see links