LIGHT-AS-AIR TEM­PURA MEETS TANGY PICK­LED SEA­WEED SALAD.

sake and gin­ger scampi tem­pura with shiso sesame salt

donna hay - - JAPANESE -

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

for dust­ing

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.

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