Sauvignon Blanc

label suav blanc
Sublime citrus flavours of passionfruit and lemon, merge with bright tropical fruit and a touch of grassiness, all ending in a refreshingly crisp palate.
 

TOT_SauvignonBlanc_full 

PRAWN & VEGETABLE TEMPURAPRAWN-&-VEGETABLE-TEMPURA

Ingredients

  • 12 large green king prawns, peeled leaving tail intact, deveined
  • Gather your vegetables, such as asparagus, broccoli, snow peas
  • Plain flour, to dust
  • Vegetable oil, to deep fry

Lemon soy dipping sauce

  • 1 tsp dashi powder (Japanese soup stock)
  • 1/4 cup water
  • 2 tbsp mirin
  • 2 tbsp light soy sauce
  • 1/4 tsp finely grated lemon rind
  • 1/2 tsp finely grated ginger

Combine dashi and water in a small bowl. Stir until dashi dissolves. Add the mirin, soy sauce, lemon rind and ginger and stir to combine.

Tempura batter

  • 1 egg, lightly whisked
  • 1 cup chilled soda water
  • 1/2 cup plain flour
  • 1/2 cup cornflour

Combine egg and soda water in a medium bowl. Add combined flours and stir with a whisk until just combined (the batter should remain lumpy).

Method

  1. To make the tempura batter: Combine egg and soda water in a medium bowl. Add combined flours and stir with a whisk until just combined (the batter should remain lumpy).
  2. Heat oil in a wok over medium heat until it reaches 170C. Dust the prawns, asparagus and fennel wedges and leaves lightly in flour. Dip a few prawns in the batter to lightly coat. Cook for 2-3 minutes or until lightly golden and cooked through. Use a slotted spoon, transfer to a plate lined with paper towel. Repeat with remaining prawns, and vegetables. Place on platter. Serve with sauce.