Entrees

Tempura prawn skewers and wasabi sauce

Name: Tempura prawn skewers and wasabi sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 500g green king prawns, peeled; 1/2 cup aioli; 2 tsp wasabi; 1/2 cup self-raising flour; 1/4 cup cornflour; 1 tsp salt; 3/4 cup chilled soda water; 1 egg, whisked; 4 ice cubes; Vegetable oil, for deep frying; 2 tbs finely chopped chives

1 rating

20m

Jump to recipe

by Fresh magazine

Oct 20, 2015

These golden, crisp tempura prawn skewers are so easy to pop in your mouth, we dare you to stop at one.

500g green king prawns, peeled
1/2 cup aioli
2 tsp wasabi
1/2 cup self-raising flour
1/4 cup cornflour
1 tsp salt
3/4 cup chilled soda water
1 egg, whisked
4 ice cubes
Vegetable oil, for deep frying
2 tbs finely chopped chives

Method

1.

Thread each prawn onto a bamboo skewer. Place onto a plate. Combine aioli and wasabi in a bowl. Set aside.
2.

Sift flour, cornflour and salt together in a bowl. Whisk the soda water and egg together in a jug. Stir into flour mixture. Add ice to keep cold. Pour oil into a saucepan until about 6 cm deep. Place over a medium-high heat.
3.

When oil is hot, dip 6 prawn skewers into batter and stand in oil. Cook for 1-2 minutes or until batter is light golden, crisp and prawns are cooked through. Transfer to a wire rack. Repeat with remaining prawns. Spoon a little wasabi sauce onto each and sprinkle with chives.