Tempura medley with dipping sauce
Tip: Dashi is a Japanese soup and cooking stock typically made from fish and sea weed. It has a savoury flavour known as umami. You can find the convenient dashi stock powder in the International isle of major supermarkets.
Serve with Emerson’s pilsner beer. You will need toothpicks/skewers, chopsticks and a metal sieve.
|100 g||Sea Cuisine giant prawns|
|1 cup||Pumpkin, peeled and in thin slices|
|½ bag||The Fresh Grower sweet stem broccoli|
|1 handful||Green beans|
|1||Onion, cut in wedges (secured with a skewer or toothpick)|
|2 cups||Olivado avocado cooking oil|
|1 cup||Chantal Organics flour, plus extra for coating|
|2 cups||Soda water, ice cold|
- In a wok over a high heat, fry off the garlic and Sunrice Brown Rice & Quinoa infused with Lemongrass, Coconut & Chilli in coconut oil until golden and popping.
Add the prawns, pak choy and snow peas and fry for a further 2 minutes until heated through.
Add the fish sauce, soy sauce and sweet chilli.
Garnish with fresh coriander and lime wedges.
See more Japanese inspired recipes