Tempura tiger prawns with soy and sesame asparagus
Serves: 2
Ingredients
- 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
Method
- Trim asparagus and place in boiling water for 1-2 mins.
- Remove and put into iced water to stop cooking.
- 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.
- To cook the prawns, heat some vegetable oil to 180C or use a small deep fat fryer.
- Pat prawns down with a little kitchen towel, place in batter mix and drop into the oil until golden.
- Remove and place on kitchen towel until dry.
- 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.
