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IngredientsMethod
🇬🇧 United KingdomStart & Share

🍤 Dynamite Prawns

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

ShellfishGlutenDairyEgg

Ingredients

  • •6 , shelled and cleaned (head off, tail on)
  • •15g Dry mix
  • •10ml
  • •10g Panko crumbs
  • •2g Cajun spice
  • •70ml Rapeseed oil
  • •30ml (see Prep 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.
  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 sriracha mayo in a small sauce bowl.
  13. 13Garnish with wasabi, ginger and pickled red onion.

Plating

Starter pan. Takeaway: soup and salad bowl.

Bowl

🥡 Takeaway

📦 Soup & Salad Bowl

Tips

  • •For 6 pieces, double the recipe.
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