LIGHT-AS-AIR TEMPURA MEETS TANGY PICKLED SEAWEED SALAD.
sake and ginger scampi tempura with shiso sesame salt
1 tablespoon grated ginger
¹⁄³ cup (80ml) sake
1 tablespoon mirin (Japanese rice wine)
12 green (raw) scampi, heads and shells removed+ 2 tablespoons caster (superfine) sugar 2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons water vegetable oil, for deep-frying
¹⁄³ cup (50g) cornflour (cornstarch)
¹⁄³ cup (50g) plain (all-purpose) flour, plus extra
1 teaspoon baking powder
½ teaspoon sea salt flakes
1 egg yolk
¾ cup (180ml) cold soda water micro (baby) green shiso leaves, to serve
pickled wakame salad
2 tablespoons rice vinegar
1 tablespoon lemon juice
½ cup (20g) wakame++
350g daikon radish, peeled and thinly sliced
shiso sesame salt
¼ cup (10g) green shiso leaves+++ 1½ tablespoons sea salt flakes 2 teaspoons toasted sesame seeds Place the ginger, sake and mirin in a large bowl and mix to combine. Add the scampi, gently toss to coat and set aside to marinate for 20 minutes.
While the scampi is marinating, make the pickled wakame salad. Place the vinegar and lemon juice in a large bowl. Add the seaweed and set aside to soak. Add the daikon and toss to combine. Set aside.
Place the sugar, soy, sesame oil and water in a small saucepan over medium heat and bring to the boil. Cook for 2 minutes or until syrupy. Set aside to cool.
Half-fill a large saucepan with the oil. Place over medium heat until it reaches 180°C (350°F) on a deepfrying thermometer. Place the flours, baking powder and salt in a large bowl and mix to combine. Add the egg yolk and soda water and mix until just combined. Working in batches, dust the scampi with the extra f lour, then dip into the tempura batter and carefully lower into the oil. Cook for 3–4 minutes or until golden. Remove with a slotted spoon and set aside.
To make the shiso salt, place shiso leaves, salt and sesame seeds in a small food processor and process until finely chopped. Divide the pickled wakame salad between plates. Top with the daikon and scampi and serve with the shiso salt, sticky soy dressing and shiso leaves. SERVES 4. + You can use large green tiger prawns instead of scampi. ++ Wakame is a type of dried seaweed, found at Asian grocery stores and in the health food aisle of supermarkets.
+++ Green shiso leaves, also known as perilla, are available from selected greengrocers and Asian supermarkets.