Tempura Tiger Prawns with Soy and Sesame Asparagus

Tempura tiger prawns with soy and sesame asparagus

Serves: 2

Preparation Time: 10 minutes
Cooking Time: 10 minutes

You’ll need: 
8-10 stems of asparagus
100g self raising flour
50g of corn flour 50g or 50ml of cold sparkling water (more if batter is too thick)
Salt and pepper
10 tiger prawns fresh (or defrosted)
50ml of good quality soy sauce (more for dipping)
1 tbsp of sesame seeds

What to do:

To cook the asparagus, trim the ends then place into boiling water for 1-2 minutes until cooked but still with a bit of bite (al dente). Then remove from the water and put into ice water to stop it cooking anymore and keep that nice green colour.

Now make the batter for the prawns by mixing the self raising flour and corn flour together, then add the sparkling water and whisk with a fork, the batter should be fairly light and not too thick. Add more water if it’s too thick, season with salt and pepper and set aside.

To cook the prawns heat some vegetable oil to 180c or use a small deep fat fryer.

Now pat the prawns down with a little kitchen towel to remove any moisture, then place in batter mix and drop into the oil, when golden in colour remove and place on kitchen towel until dry.

For the asparagus, get your stems and slice each stem into 4 smaller pieces, then heat a pan, add a little oil and then the asparagus, sauté in the pan for a minute, add your soy sauce.

Then your sesame seeds, cook for another minute, then remove from the pan and serve straight away with your tempura prawns and extra soy sauce for dipping.