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- Coconut Prawn Tempura with Stir-Fried Pak Choi and Homemade Chilli Oil
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Ingredients
- 2 tbsp of rapeseed oil
- 50 ml of sesame oil
- 2 thin slices of ginger
- 5 cm of spring onion
- 2 tbsp of sesame seedsground
- 2 tsp of chilli flakes
- 2 tsp of rose harissa paste
- 1 pinch of sea salt
- 4 cloves of garlic clovessliced
- 7 tbsp of vegetable oil
- 100 g of desiccated coconut
- 24 tiger prawnspeeled (keep the tail) and de-veined
- 3 pak choihalved lengthways
- 380 g of jasmine rice
- 10 g of fried onionlightly crushed
- 100 ml of sparkling waterice-cold
- 1 egg(refrigerated until needed)
- 70 g of self-raising flour(store in the freezer until needed)
- 2 green and red chilli
- 1 tsp of fish sauce
- 2 tsp of soy sauce
- 1 tsp of sugar