King prawn & spring onion tempura with wasabi, tamari & sesame dipping sauce
How to dish up a spectacular King Prawn & Spring Onion Tempura with Wasabi, Tamari & Sesame Dipping Sauce:
Serves: 4 as a starter
Preparation Time: 10 minutes
Cooking Time: 10 minutes
You will need:
For the dipping sauce:
- 4 tbsp tamari (Japanese soy sauce)
- 1 tsp caster sugar
- 1 tbsp sesame oil
- 2-3 tsp freshly grated wasabi to taste
- 3 tsp toasted sesame seeds
For the tempura:
- 80g cornflour
- 80g plain flour
- ½ tsp salt
- 200ml ice cold beer (or soda water)
- 200g raw king prawns, shell removed or 200g tenderstem stems sliced in half lengthways
- 1 bunch spring onions trimmed
- 2 tbsp cornflour
What to do:
Make the dipping sauce by mixing all the ingredients in a small bowl. Set aside.
Preheat a deep fat fryer to 180°C, or half fill a stockpot with a litre or so of vegetable and heat until when you drop in a cube of bread it turns golden in 30 seconds.
When the oil is hot, mix the batter by sifting both flours into a large bowl. Add the salt. Pour in the beer and whisk lightly until just combined - don’t worry about a few lumps its important not to over-mix and also to use the batter immediately on mixing.
Dust the prawns (or tenderstem) and spring onions all over in the extra cornflour, then dip into the batter to coat all over. Using tongs lower gently into the hot oil and fry for 3-4 minutes until crisp then drain on kitchen paper. Work quickly, cooking in batches so as not to overcrowd the pan. Eat as soon after cooking as possible, served with the dipping sauce.