Asian Tempura Sake Prawns

This Asian Tempura Sake Prawns is one stunning dish! The batter is lovely and light as it is made with fizzy water. James has added a splash of Sake too (although it also works well with vodka and gin instead). It is versatile batter that works with meat, fish and vegetables. The pesto is homemade and the deep fried leeks add that little bit extra! Delicious!

Ingredients

Prawns

12 raw prawns shell removed
200g self raising flour
15ml sake
250ml fizzy water
1 tbs thai basil chopped
1 tbs coriander chopped

Sauce

2 tbs miso paste
2 tbs soy sauce
1 tsp japenese vinegar
4 tbs caster sugar
1 tbs fresh ginger grated
4 tbs sake
1 lime juice

Pesto

2 tbs Thai basil
2 tbs coriander
2 kaffir lime leaves sliced
1 green chilli sliced
1 lemongrass sliced
1 tsp salt
1 x 5 cm ginger grated
2 tbs veg oil
1 lime juice only

To serve

1 leek, julienned

Vegetable oil for frying

Method

Print Recipe

Heat the deep fat fryer to 170c, whisk all the ingredients together for the batter, then dip the prawns in and fry in batches. Drain onto kitchen paper.

For the pesto, put all the ingredients into a pestle and mortar and bash until well mixed.

For the sauce, place everything into a frying pan, bring to the bubble then gently simmer for 2 to 3 minutes.

Deep fry the leeks for 1 minute until crisp then drain onto kitchen paper.

To serve, spoon the sauce onto plates, top with the prawns, spoon on the pesto and top with the leeks.