Sauvignon Blanc

PRAWN & 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 a paper towel. Repeat with remaining prawns, and vegetables. Place on platter. Serve with sauce.