Prawn Vegetable Tempura

Beautiful tempura prawns are delicious dipped in the zesty soy sauce.

The ingredient of Prawn Vegetable Tempura

• 1 tsp dashi powder
• 1 4 cup water
• 2 tbsp mirin
• 2 tbsp light soy sauce
• 1 4 tsp finely grated lemon rind
• 1 2 tsp finely grated ginger
• 1 egg lightly whisked
• 1 cup chilled soda water
• 1 2 cup plain flour
• 1 2 cup cornflour
• vegetable oil to deep fry
• 12 large green king prawns peeled leaving tail intact deveined
• 2 bunches asparagus woody ends trimmed
• 1 baby fennel ends trimmed cut into wedges leaves reserved
• plain flour to dust

The Instruction of prawn vegetable tempura

• to make the lemon soy dipping sauce combine dashi and water in a small bowl stir until dashi dissolves add the mirin soy sauce lemon rind and ginger and stir to combine
• to make the tempura batter combine egg and soda water in a medium bowl add combined flours and stir with a whisk until just combined the batter should remain lumpy
• heat oil in a wok over medium heat until it reaches 170c dust the prawns asparagus and fennel wedges and leaves lightly in flour
• 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

Nutritions of Prawn Vegetable Tempura

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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