Recipe - Vegetable And Prawn Tempura With Hoi Sin Dip

4 Spring onions; stem shredded
and
(4 to 8)
; chilled in iced
; water to form
; tassels
One half Red pepper; cut into batons
One half Yellow pepper; cut into
batons
1 Thin courgette; cut into 4
fan
; shapes
4 Sprigs broccoli; blanched
8 lg Prawns
1 Piece butternut squash;
blanched
4 Sugar snaps or mange tout

TEMPURA BATTER
125 ml Chilled water
1 Egg
7 Pinches salt
2 tablespoon Plain flour
Splash of soda water

DIPPING SAUCE
1 small Clov garlic; crushed
One half Red chilli; finely chopped
3 Spring onions; chopped
One half Piece stem ginger; minced
1 tablespoon Sweet chilli sauce
2 tablespoon Light soy sauce
1 tablespoon Sesame oil
1 teaspoon Plum jam

The type of vegetables you use doesn't really matter just choose a
variety of colours, flavours and textures.

Tempura batter:

The ingredients should be as cold as possible and the batter must be made
immediately before using. It should be light, crisp and almost transparent.

Chill water and egg in freezer until almost slushy. Whisk egg, salt and
water until light and very frothy. Whisk in flour a little at a time
keeping the batter foamy. Give it a splash of soda and a final whisk before
use.

Dip the vegetables and prawns in the batter and deep fat fry a few at a
time. Serve immediately, on pretty plates with a hoi sin dip served in
individual butter pots.

Dipping sauce:

Put all ingredients in a pan with 2tbsp water and simmer together to make a
hot sweet sauce. Add more water if it is too thick to dip. Season with
salt, pepper and a pinch of sugar if needed.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.