Tiger Prawns in Pongrácz Tempura with Ginger, Lime and Raspberry Sauce
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 6
- Category: Dish Type
Description
Tasty tiger prawns in an MCC tempura, what’s not to love?
Ingredients
Tempura
1 egg white
75 g cake flour, plus extra
½ C (125 ml) Pongrácz Rosé Cap Classique
½ C ice cubes
Sauce
1 Tbsp (15 ml) crushed ginger
juice of 2 limes (strained)
24 raspberries
2 Tbsp (30 ml) castor sugar
1 medium red chilli, seeded and finely chopped
1 small clove garlic, crushed
1 Tbsp (15 ml) olive oil
Prawns
2 C (500 ml) vegetable oil
18 large tiger prawns, shelled and deveined
Instructions
Tempura
Place the egg white into a mixing bowl and whisk lightly. Add the flour, Pongrácz Rosé Cap Classique and ice cubes, and whisk gently until almost smooth. Do not overwork the batter. Keep to one side to rest while you make the sauce.
Sauce
Place all the ingredients in a saucepan over medium heat, stirring until the raspberries have broken up and the sauce is sticky.
Prawns
Heat the oil in a deep pot. Lightly dust the prawns with flour and dip into the tempura, and then place into the hot oil, one at a time. Deep-fry for 45–60 seconds until golden. Drain on paper towels.
Serve on a platter with bowls of the dipping sauce.
