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

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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.

Serves 4.

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.

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