Vegetable And Prawn Tempura with Hoi Sin Dip

Categories: Tessa's, Seasonal, Kitchen
Yield: 1 servings

4 Spring onions; stem shredded
-and
(4 to 8)
; chilled in iced
; water to form
; tassels
1/2 Red pepper; cut into batons
1/2 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 tb Plain flour
Splash of soda water

-------------------------------DIPPING SAUCE-------------------------------
1 sm Clov garlic; crushed
1/2 Red chilli; finely chopped
3 Spring onions; chopped
1/2 Piece stem ginger; diced
1 tb Sweet chilli sauce
2 tb Light soy sauce
1 tb Sesame oil
1 ts 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.

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