Tempura tiger prawns with soy and sesame asparagus


Tempura tiger prawns with soy and sesame asparagus
Serves: 2
  • 8-10 stems asparagus
  • 10 tiger prawns
  • 100g self-raising flour
  • 50g cornflour
  • 50ml cold sparkling water
  • salt and pepper
  • 1 tbsp sesame seeds
  • 50ml good quality soy sauce + more for dipping
  1. Trim asparagus and place in boiling water for 1-2 mins.
  2. Remove and put into iced water to stop cooking.
  3. Now make the batter for the prawns by mixing the self-raising and cornflour together, add the sparkling water and whisk with a fork (add more water if it’s too thick), season with salt and pepper and set aside.
  4. To cook the prawns, heat some vegetable oil to 180C or use a small deep fat fryer.
  5. Pat prawns down with a little kitchen towel, place in batter mix and drop into the oil until golden.
  6. Remove and place on kitchen towel until dry.
  7. Now take asparagus, slice each stem into four smaller pieces, then heat a pan, add a little oil and then the asparagus and sauté for 1 min and add soy sauce, then sesame seeds, cook for another min, remove from pan and serve straight away with prawns and extra soy sauce for dipping.


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