PRAWN TEMPURAS WITH HERBS AND MATCHA SAUCE
INGREDIENTS
FOR THE TEMPURAS:
20 | peeled prawns, with tail |
200 G | plain flour |
120 G | corn or potato starch |
20 G | raising powder |
270 ML | very cold water |
salt | |
neutral oil for frying | |
sea salt to taste |
FOR THE SAUCE:
300 G | greek yoghurt |
½ BUNCH | coriander, finely chopped |
½ BUNCH | tarragon, finely chopped |
½ TBSP | aiya – THE TEA Premium Matcha for Cooking Fuku |
sea salt and crushed black pepper | |
baby beetroot leaves, to serve |
NUTRITIONAL INFORMATION
JOULE | 506 kJ |
CALORIES | 121 kcal |
PROTEIN | 2 g |
CARBOHYDRATES | 13 g |
FAT | 7 g |
PREPARATION
Prepare the sauce:
Combine yoghurt, coriander, tarragon, matcha and black pepper together in a bowl, blend and set in the fridge.
Prepare the tempura batter:
- In a bowl, mix flour, starch and salt together, then add water and mix everything to combine. Set in the fridge for 30 mins.
- Remove dough after 30 minutes, add the backing powder and stir well.
- Heat the oil in a medium pan. Once it reaches 170-180°C, coat the prawns in the batter and deep fry until golden. This should take about 2 mins.
- Place deep fried prawns on a plate lined with kitchen paper and sprinkle with sea salt.
- Serve prawns with picks or mini skewers, sauce and seasoned baby beetroot leaves on the side.
FOR: 20 PRAWN TEMPURAS | PREPARATION TIME: 15 MINUTES | COOKING TIME: 5 MINUTES | RESTING TIME: 30 MINUTES