Seafood for dinner is a winner! Be lured by this tasty take on this prawn and fish tempura.
- Combine mayonnaise and wasabi.
- Whisk cornflour, sesame seeds, egg and water in a bowl. Add oil to a large saucepan to reach a depth of 10cm. Heat to 180°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 15 seconds). Dip half the prawns in batter to coat. Add to oil. Cook for 2 minutes or until crisp and cooked through. Transfer to a platter lined with paper towel. Repeat with the remaining prawns and batter.
- Dip salmon in batter to coat. Add to oil. Cook for 2 minutes or until crisp and fish is just cooked through. Transfer to platter. Dip asparagus in batter to coat. Add to oil and cook for 1 minute or until crisp. Transfer to the platter.
- Serve the tempura with wasabi mayonnaise, rice and soy sauce.
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