Coconut Prawn Tempura with Stir-Fried Pak Choi and Homemade Chilli Oil
By OcadoLife
Published on 20 January 2022
Three prawns per person makes a delicious starter – just leave out the rice.Time and servings
45 minsTotal time
4Servings
20 minsPrep time
25 minsCooking time
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
Method
Step 1
To make the oil, slowly warm the rapeseed oil, sesame oil, ginger and spring onion in a wok over a medium-low heat, until their aroma is released – be careful not to burn. Pour into a bowl.Step 2
Mix the rest of the chilli oil ingredients together in a separate bowl.Step 3
Gradually combine the two mixtures, stirring well. Once cool, the oil can be stored in a glass jar for up to two weeks.Step 4
Cook the rice according to the packet instructions and keep warm.Step 5
Make the prawn tempura: pour the ice-cold water into a bowl, break in the egg, add the flour and whisk the batter lightly – don’t worry if there are a few lumps.Step 6
Heat 6tbsp of the vegetable oil in the wok and place the coconut in a shallow dish.Step 7
Pat the prawns dry with kitchen paper. Pinching the tail, dunk each prawn into the batter (keeping the tail and your fingers batter-free), then dip into the coconut. Cover evenly.Step 8
Shallow-fry the prawns until golden, remove with tongs and place on kitchen paper. Repeat until all prawns are cooked and then sprinkle with sea salt.Step 9
Wipe out the wok with kitchen paper, add the extra oil and bring it to a high heat. When smoking, add the pak choi and stir-fry for 2-3 mins. 10. Serve the pak choi and prawns over the rice, and dress with the chilli oil and fresh chilli garnish.