Punchy Prawn Tempura with Avocado salsa from angiehoggett
Serves
2
Ingredients
Pureety sticky soy ginger & garlic marinade
Sunflower oil, to deep-fry
12 large king prawns, peeled & deveined
Tempura Batter:
1 egg yolk
350 ml ice-cold water
200 g plain flour
Avocado Salsa:
2 tomatoes , chopped
1 avocado , chopped
1/2 red onion , finely chopped
1 chilli , deseeded and finely chopped
juice of half a lime
1 tbsp olive oil
2 handfuls rocket
To serve:
lime wedges
sweet chilli dipping sauce
Preparation
Place the prawns in the marinade while you make the salsa.
Toss together the tomato, avocado, red onion and chilli with the lime juice and 1 tbsp olive oil, then fold through the rocket.
Prepare the batter:
Mix the egg yolk and iced water together in a bowl, then fold in flour until combined; the batter should be a little lumpy rather than smooth. Set aside.
Heat 8 cm of oil in a deep saucepan or wok to 170C. Remove the prawns from the marinade and pat dry with a paper towel.
Cooking Method
Test the oil is hot enough by placing a cube of bread in the oil, if it sizzles as soon as it's added then the oil is ready. In 2 batches, dip the prawns into the batter, then fry for 1-2 minutes until they're golden brown. Remove with a slotted spoon and drain on paper towel.
Serve immediately with the avocado salsa, lime wedges and sweet chilli dipping sauce.
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