Tempura Prawns with palm, cucumber and lychee salad
Chef: Chris O’Reilly Restaurant: Straits Cafe
METHOD INGREDIENTS: 300ml soda water 150g corn flour 1 egg yolk 16 green prawns 450g heart of palm 1 knob fresh ginger 3 eshallots (green part only) 1 continental cucumber 1 red chilli Black sesame seeds 6 large mint leaves 8 lychees Mirin
For the salad, julianne the heart of Palm into 2cm strips. Finely chop the knob of ginger. Slice eshallots Asian style. Deseed and julianne chilli into 1cm strips. Peel continental cucumber and then keep peeling into ribbons. Julianne mint leaves. Peel lychee and tear the fruit into 6 to 8 pieces. Place all the salad ingredients into a bowl dress with a splash of mirin, add a few pinches of black sesame seeds and toss gently. For the batter, peel the prawns and leave the tails on. Mix soda water, egg yolk and corn flour together and add some ice to keep batter cold. Dust prawns with flour then into the batter for a light coating of batter. Deep fry in hot oil at 180C for three to four minutes. Rest prawns on salad and serve for four people.