The cornichon salsa gives these fluffy crispy tempura prawns a fresh kick.
- vegetable oil, for deep-frying
- 500 g raw (green) medium prawns, peeled with tail intact
- 50 g plain (all-purpose) flour
- 50 g cornflour
- 10 g bicarbonate of soda (baking soda)
- splash of soda water
- ice cubes
- 50 g cornichons, finely diced
- 1 tbsp pickled ginger, finely shredded
- 1 long red chilli, seeds removed
- ½ red onion, finely diced
- 1 tbsp finely chopped parsley
- 125 ml (½ cup) soy sauce
- 60 ml (¼ cup) orange juice
- 2 tbsp lemon juice
- 2 tbsp brown sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the ingredients for the salsa and set aside.
Combine the ingredients for the ponzu sauce and set aside.
To make tempura batter, place all dry ingredients in a bowl and slowly whisk in enough soda water with a few cubes of ice until the batter is the consistency of runny cream. The colder the batter, the crisper the tempura will be.
Heat oil in a deep saucepan to 180°C. Coat the prawns, in batches, in the batter, shaking off excess, then gently lower into the hot oil and cook until batter is crisp and golden (about 2 minutes). Remove with a slotted spoon and drain on paper towel.
Serve the prawns with the salsa on top and the sauce on the side for dipping.