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