Tempura King Prawns

Tempura King Prawns

These make a great starter to a meal or even finger food at a party. Can even use smaller prawns or shrimp.

Ingredients

Sunflower oil, to deep-fry
12 large king prawns, peeled (tails intact), deveined
Chives, to garnish (optional)

Dipping Sauce
150 ml prepared instant dashi stock (Available from Asian food shops and selected supermarkets)
2 tsp Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder
2 Tbsp mirin
2 Tbsp light soy sauce

Tempura Batter
1 egg yolk
350 ml ice-cold water
1 1/3 cups (200 g) plain flour or potato flour (for added crispness)

Method

1. For the dipping sauce, place all ingredients except the Namida® Wasabi Paste in a small pan.
2. Bring to a simmer over medium heat, then turn off the heat.
3. Cover to keep warm.
4. Whisk in the Namida® Wasabi Paste just before serving.
5. For the batter, mix the egg yolk and iced water together in a bowl.
6. Fold in flour until combined. The batter should be a little lumpy rather than smooth.
7. Set aside.
8. Heat 8 cm of oil in a deep saucepan or wok to 170 deg C [340 deg F], (or when a cube of bread sizzles as soon as it’s added to the oil).
9. Rinse the prawns, then pat dry with paper towel.
10. In 2 batches, dip the prawns into the batter, then fry for 1-2 minutes until they’re golden brown.
11. Remove with a slotted spoon and drain on paper towel.
12. Serve the tempura immediately with the warm dipping sauce, garnish with chives.