Tempura Prawns with Wasabi Lime Crème
Updated: 25 June 2012 | Author: Bulla Dairy FoodsThis one is for the grown ups
Method ( Stove top)
Wasabi Lime Crème
- Combine the Bulla Crème Fraîche with wasabi paste, lime Juice and zest, mix well. Add green food colouring one drop at a time and mix to a minty green, Cover and refrigerate until required.
Prawns
- Place the cornflour and salt and pepper into a large plastic bag and add the prawns. Shake to coat well.
- In a small bowl combine the rice flour, cornflour, bi-carb soda and enough soda water to make a thin batter.
- Fold through the beaten egg white thoroughly.
- Dip the prawns into the batter and shake off excess.
- Shallow fry the prawns a few at a time in the hot oil (190c) for 6 – 8 minutes until prawns are puffed and golden.
- Drain on absorbent paper and shake over Furikake seasoning.
- Serve 3 or 4 Tempura prawns over a little salad and serve with Wasabl Lime Crème and lime wedges.
Ingredients (serves 4)
- 12 large king prawn cutlets, butterflied
- ¼ cup cornflour
- Salt & pepper to taste
- ½ cup rice flour
- ½ cup cornflour
- ½ tsp bi-carb Soda
- 300ml cold soda water
- 1 egg white, beaten stiffly
- Oil for frying
- Japanese Furikake seasoning
Wasabi Lime Crème
- 200g Bulla Crème Fraîche
- 2 tbsp wasabi paste
- Juice and zest of 2 limes
- 2 drops green food colouring
- Salad to Serve
- Lime wedges to Serve
Japanese Furikake seasoning is a mixture of roasted Seaweed, black and white sesame seeds with a little salt and you can purchase at most Asian grocers.
Prawns may be replaced with whiting, baby squid, or scallops for a delicious difference.
