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Prawn Tempura

Prawn Tempura Rock Shrimp Style

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Fresh prawns dipped in a tempura batter served with a creamy spice and topped with sauteed mushrooms.

  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 4 mins
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Tempura Prawns
425 g tempura flour
3 C (750 ml) water
half an egg yolk
240 g prawns, deveined and cleaned
oil, for frying

Creamy Spicy Sauce
15 g chilli garlic paste (can be bought from an Asian supermarket or the homemade chilli garlic)
50 g raw red chilli
30 g raw garlic
4 tsp (20 ml) white vinegar
15 g sugar
5 g salt
4 tsp (20 ml) water
200 g good quality mayonnaise

Sautéed Mushrooms
40 g shitake mushroom, chopped
olive oil for frying
salt & freshly ground black pepper, to season

To Assemble
2 Tbsp (30 ml) citrus juice, to dress
60 g mixed leaf salad
10 g chives, very finely chopped

Tempura Prawns
Mix the cold water and the egg yolk in a bowl. Add the tempura flour slowly and mix by hand (do not use a whisk or mixer).
Coat the prawns with tempura batter.
Heat the oil to between 180 ºC – 190 ºC maximum and fry the prawn pieces until golden and crispy. Remove with a slotted spoon and allow to drain.

Creamy Spicy Sauce
Either purchase store bought chilli garlic paste from an Asian supermarket or alternatively, you can make your own. Blend all of the ingredients for the chilli and garlic paste together until fine and well mixed.
Blend the chilli garlic paste with the mayonnaise to make the creamy spicy sauce.

Sautéed Mushrooms
Cut the shitake mushroom into small pieces. Heat a frying pan and add the olive oil. Sauté the mushrooms and season to taste. Remove and set aside. 

To Assemble
Add the tempura prawns to the creamy spicy sauce, add the citrus and mix quickly. Place on a bed of mixed salad leaves and garnish with chives and shitake mushrooms.