Crisp and light
With its barely- there golden coating, light and delicate tempura is impossible to resist. This noodle salad with tempura prawns is just the thing for an elegant lunch while a platter of vegetables with soy and ginger dipping sauce is perfect for a chic p
chilli tempura prawns with noodle salad
60ml mirin 60ml soy sauce 1 tablespoon white wine vinegar 200g cooked vermicelli noodles 1 long red chilli, seeds removed, finely chopped 1 x quantity tempura batter ( see recipe) 16 medium green ( raw) prawns, peeled
with tails intact vegetable oil for deep- frying 360g radishes, trimmed and thinly sliced 3 green onions, trimmed and shredded 1 long red chilli, seeds removed, and
shredded mint leaves, to serve Place the mirin, soy and vinegar in a bowl and mix to combine. Place the noodles, and half the dressing in a bowl and toss to combine. Set aside.
Add the chilli to the batter and mix to combine. Heat vegetable oil in a large, deep saucepan over medium heat until the temperature reaches 180C on a deep- frying thermometer.
Dip the prawns in the batter and cook in batches for 1- 2 minutes or until golden and cooked through. Drain. Arrange the noodles, radish, chilli, green onion and mint on plates and serve with the prawns and extra dressing.
vegetable tempura with soy and ginger sauce
vegetable oil, for deep- frying 2 green chillies, halved 300g butternut pumpkin, peeled and
thinly sliced 300g sweet potato, peeled and thinly
sliced 12 green beans, trimmed 200g broccolini, trimmed 1 x quantity tempura batter ( see recipe) ginger and soy dressing 60ml soy sauce 1 teaspoon caster sugar 2cm piece ( 10g) ginger, peeled and finely
sliced To make the ginger and soy dressing, mix to combine the soy, sugar and ginger. Set aside.
Heat the vegetable oil in a large, deep saucepan over medium heat until the temperature reaches 180C on a deep- frying thermometer. Dip the vegetables in the batter and cook, in batches, for 2- 3 minutes or until tender and light golden.
Drain on absorbent paper and keep warm while you cook the remaining vegetables. Serve immediately with the dipping sauce.
Serves 4. ½ cup ( 75g) cornflour, sifted ¾ cup ( 110g) self- raising flour, sifted 1 teaspoon sea salt flakes 1 cup ( 250ml) cold soda water 2 ice cubes To make the tempura batter, place the cornflour, flour, salt and soda water in a bowl and whisk until just combined. The mixture will still be a little lumpy. Add the ice cubes and keep the batter chilled before using.