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:

  1. In a bowl, mix flour, starch and salt together, then add water and mix everything to combine. Set in the fridge for 30 mins.
  2. Remove dough after 30 minutes, add the backing powder and stir well.
  3. 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.
  4. Place deep fried prawns on a plate lined with kitchen paper and sprinkle with sea salt.
  5. 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

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