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