Prawn Tempura
Indulge in these golden, crispy Thai style tiger prawn and vegetable tempura, featuring a light and airy batter that perfectly complements the succulent prawns and tender asparagus. Paired with a zesty, homemade chilli dipping sauce, this appetising dish offers an irresistible crunch and a beautiful harmony of savoury and spicy flavours that is simply perfect for sharing with friends and family at your next gathering.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Ensure the tempura batter is mixed only until just combined to keep the coating light and crispy rather than dense.
The dipping sauce ingredients can be adjusted to suit your personal preference for heat or tanginess.
Vegetables such as asparagus and enoki mushrooms provide a great textural contrast to the prawns.
Use a deep frying thermometer to ensure the oil remains at the ideal temperature for achieving the perfect golden crispness.
Prepare Prawns
Peel and devein the prawns, leaving the tails intact, then pat them completely dry with a paper towel and score the undersides to prevent curling.
Prepare Vegetables
Trim the woody ends from the asparagus and gently pull apart the enoki mushrooms into smaller, manageable bundles.
Make Dipping Sauce
In a mortar, grind the black peppercorns and garlic into a paste, then add the finely sliced chillies, spring onions, lemon juice, fish sauce, sugar, and soy sauce, stirring until well combined.
Prepare Batter
Whisk together the tempura frying mix and cold water in a bowl until the mixture is smooth and forms a consistent, light batter.
Fry Prawns
Dip the prepared prawns into the batter and fry them in hot oil until they are golden brown, flipping to ensure even cooking.
Fry Vegetables
Dip the asparagus and enoki mushroom bundles into the batter and fry them in batches until perfectly crispy and golden.
Serve
Drain the fried tempura on paper towels to remove excess oil and serve immediately while hot, accompanied by the tangy dipping sauce.
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Ingredients
| Tiger Prawns | 10 |
| Asparagus | 150 g |
| Enoki Mushrooms | 100 g |
| Tempura Frying Mix | 100 g |
| Water | 125 ml |
| Vegetable Oil | For deep frying |
| Black Peppercorns | 1 tsp |
| Garlic | 6 cloves |
| Chilli | 1 |
| Spring Onion | 1 |
| Lemon Juice | 30 ml |
| Fish Sauce | 1 tbsp |
| Sugar | 1 tsp |
| Soy Sauce | 1 tbsp |
