🍤 Tempura Prawns

Ingredients

• •3 Prince prawns, shelled and cleaned. Head off, Tail on
• •5g OB Dry mix
• •10g OB Batter mix
• •7g OB Crunch
• •40g Avo crema
• •30g Shredded cucumber
• •15ml Sriracha mayo
• •For 6pc double the recipe

Garnish

• •1 Lemon wedge

Equipment

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

Method

1. 1Peel the shell off the prawns, leaving the tail intact for presentation and devein the prawns and rinse well.
2. 2To prevent the prawns from curling during frying, make a few shallow diagonal slits across the underside (belly side) of each prawn.
3. 3Gently press the prawn straight between your fingers until it lies flat.
4. 4Pat the prawns dry with paper towels. This is important to help the batter stick and to reduce splattering during frying.
5. 5Coat the prawns in OB Dry mix and shake off the excess.
6. 6Dip the prawns in OB Batter mix and let the excess run off.
7. 7Gently drop into the oil and fry until golden brown. Approx. 3 mins. Drain off excess oil.
8. 8Plate the Avo crema in a crescent shape in the one side of a small plate.
9. 9Plate the cucumber on top of the Avo Crema, creating height and rest the 3 tempura prawns against the cucumber, tails up.
10. 10Serve with Sriracha mayo in a small sauce bowl and garnish with wasabi, ginger and pickled red onion.