Tem­pura Prawns with palm, cu­cum­ber and ly­chee salad

Chef: Chris O’Reilly Restau­rant: Straits Cafe

Port Douglas & Mossman Gazette - - GROOVE -

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.

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