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IngredientsMethod
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🇬🇪 GeorgiaStart & Share

🍤 Dynamite Prawns

Tempura prince prawns (head off, tail on) served on avo crema and shredded cucumber with sriracha mayo.

ShellfishGlutenDairyEgg

Ingredients

  • •3 , shelled and cleaned (head off, tail on)
  • •5g OB Dry mix
  • •10g
  • •7g Panko crumbs
  • •40g
  • •30g Shredded cucumber
  • •15ml
  • •For 6pc: double the recipe

Garnish

  • •1 lemon wedge
  • •Wasabi
  • •Ginger
  • •Pickled red onion

Plating

Starter pan. Takeaway: soup and salad bowl.

Bowl

Tips

  • •For 6 pieces, double the recipe.

Equipment

  • Chopping board
  • Sushi knife
  • Julienne peeler
  • Deep fryer

Method

  1. 1Peel the shell off the prawns, leaving the tail intact for presentation.
  2. 2Devein the prawns and rinse well.
  3. 3To prevent curling, make a few shallow diagonal slits across the underside of each prawn.
  4. 4Gently press the prawn straight between your fingers until it lies flat.
  5. 5Pat dry with paper towels so the batter sticks and oil splatters less.
  6. 6Coat in OB Dry mix and shake off the excess.
  7. 7Dip in and let the excess run off.
  8. 8Fry until golden brown, about 3 minutes. Drain off excess oil.
  9. 9Plate the in a crescent on one side of a small plate.
  10. 10Pile the cucumber on the to create height.
  11. 11Rest the 3 tempura prawns against the cucumber, tails up.
  12. 12Serve in a small sauce bowl.
  13. 13Garnish with wasabi, ginger and pickled red onion.
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