Chef Steven’s Tempura Prawns
One of Steven Sanders signature dishes. Spicy yet subtle.
- 16 king prawns, peeled
- 1 pack of frozen pasta kataifi
- 1 tbsp of cornflour
- 100g of plain flour
- ½ tsp of bicarbonate of soda
- 1 pinch of salt
- 1 tbsp vegetable oil
- 250ml of ice cold sparkling water
- FOR THE SAUCE
- 2 tbsp of soy or Tamari soy sauce
- 2 tbsp of brown sugar
- 3 tbsp of sweet chilli sauce (most supermarkets sell it)
- 1 tbsp of rice wine vinegar (or any wine vinegar)
- 2 cloves of garlic peeled
- 1 whole green jalapeno chilli cut in half, with seeds removed
- 2cm piece of fresh ginger peeled
- 1 tbsp of sesame oil
- 200ml of apple juice (you can also use orange juice)
- ½ white onion
Step by Step Instructions
make the sauce:
Blend all the ingredients in a food processor until very smooth. Taste and, if too hot, add some fresh lemon juice and a little honey. The heat of chillis vary sometimes.
This sauce can be used on meat such as chicken, beef, or pork. It’s a sticky-type sauce that is both a bit sweet and spicy, similar to a teriyaki sauce.
Serve on a plate with the dipping sauce seperate with a little wasabi mustard and use some Japanese sushi ginger in the salad to add that extra special touch
- For the tempura batter, sift the dry ingredients into a large bowl and stir in the sparkling water. Allow lumps in the batter, which give a nice crunch when cooked.
- Dip the prawns into the flours and then the tempura batter until very lightly and evenly coated all over.
- Roll the prawns into the pasta kataifi and wrap around firmly.
- Drop the prawns into the pre heated fryer (190C) and fry until golden brown and crispy. Usually 2/3 minutes.
- Drain on kitchen towel and season with salt.