LOST Recipe
TEMPURA KING PRAWNS WITH PICKED VEGETABLES & NAM JIM
BY HOTEL FRANCOS
Serves 4
T E M P U R A
80g c Corn flour
55g Plain flour (reserve 35g to coat prawns before batter)
130ml Soda water – chilled with ice
5g Fine salt
12 Green prawn cutlets - peeled
M E T H O D
Reserve 35g plain flour
Combine remainder plain flour, corn flour and fine salt
Slowly add the soda water, gently whisking until smooth and set aside
P I CK L E
200ml Rice wine vinegar
50ml Water
60g Sugar
1 Carrot - peeled
1/4 Daikon - peeled
M E T H O D
Combine all ingredients wet together and bring to boil and set aside
Slice each the carrot and daikon on mandolin with a julienne attachment. They should be long and thin
Place both carrot and daikon in separate bowls and pour over the boiling liquid. Allow to sit for 1hour or until cool.
*This will keep for use with another salad if you have leftover
S A L A D
80g Rocket
1 Pickled carrot
1 Pickled daikon
2 Radish - finely sliced
2 Spring onions - finely sliced
1 TBS Toasted white sesame seeds
M E T H O D
Prepare the salad by combining ingredients and set aside
N A M J I M
125g Palm sugar - chopped
25g Fish sauce
10g Soy sauce
1/4 Lime
1 pinch of chilli flakes (optional)
M E T H O D
Add palm sugar, fish sauce and soy sauce together in small saucepan on a low heat until completely melted and simmering
Remove from heat, squeeze the lime and place it in the pot
Leave to cool and allow the lime mellow out the sauce
T O S E R V E
Preheat deep fryer to 180 C
Coat the prawns in remaining flour and dip in the batter
Flash fry for 90 seconds. They should be very pale but crispy before removing
Place rocket, pickled vegetables, radish and spring onion in medium sized mixing bowl and dress together. Don’t be afraid to add some more of the pickle juice!
Divide salad between four plates and gently place the tempura prawns on top
Liberally dressing the dish with Nam Jim
Sprinkle with toasted sesame seeds to finish
