TEMPURA KING PRAWNS WITH PICKED VEGETABLES & NAM JIM

BY HOTEL FRANCOS

Serves 4

T E M P U R A

80g c    Corn flour

55g      Plain flour (reserve 35g to coat prawns before batter)

130ml Soda water – chilled with ice

 5g       Fine salt

12        Green prawn cutlets - peeled

 

M E T H O D

Reserve 35g plain flour

Combine remainder plain flour, corn flour and fine salt

Slowly add the soda water, gently whisking until smooth and set aside

 

P I CK L E

200ml Rice wine vinegar

50ml    Water

60g      Sugar

1          Carrot - peeled

1/4       Daikon - peeled

 

M E T H O D

Combine all ingredients wet together and bring to boil and set aside

Slice each the carrot and daikon on mandolin with a julienne attachment. They should be long and thin

Place both carrot and daikon in separate bowls and pour over the boiling liquid. Allow to sit for 1hour or until cool.

*This will keep for use with another salad if you have leftover

 

 

S A L A D

80g      Rocket

1          Pickled carrot

1          Pickled daikon

2          Radish - finely sliced

2          Spring onions -  finely sliced

1 TBS   Toasted white sesame seeds

 

M E T H O D

Prepare the salad by combining ingredients and set aside

 

N A M   J I M

125g    Palm sugar - chopped

25g      Fish sauce

10g      Soy sauce

1/4       Lime

1          pinch of chilli flakes (optional)

M E T H O D

Add palm sugar, fish sauce and soy sauce together in small saucepan on a low heat until completely melted and simmering

Remove from heat, squeeze the lime and place it in the pot

Leave to cool and allow the lime mellow out the sauce

 

T O   S E R V E

Preheat deep fryer to 180 C

Coat the prawns in remaining flour and dip in the batter

Flash fry for 90 seconds. They should be very pale but crispy before removing

Place rocket, pickled vegetables, radish and spring onion in medium sized mixing bowl and dress together. Don’t be afraid to add some more of the pickle juice!

Divide salad between four plates and gently place the tempura prawns on top

 Liberally dressing the dish with Nam Jim

 Sprinkle with toasted sesame seeds to finish