Seafood & asparagus sesame tempura

Seafood for dinner is a winner! Be lured by this tasty take on this prawn and fish tempura.

Recipe «Seafood & asparagus sesame tempura» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 125g mayonnaise, 2 tsp wasabi paste, 330g cornflour, 3 tbsp sesame seeds, 1 egg, lightly whisked , 250ml iced water, Sunflower oil, to deep-fry, 500g peeled green prawns, with tails intact , 250g frozen Tasmanian Salmon Fillets, thawed, cut diagonally into 1.5cm slices, 1 bunch asparagus, trimmed, cut diagonally into 6cm lengths, Steamed SunRice Japanese Style Sushi Rice, to serve, Soy sauce, to serve.

Ingredients:

• 125g mayonnaise 
• 2 tsp wasabi paste 
• 330g cornflour 
• 3 tbsp sesame seeds 
• 1 egg, lightly whisked 
• 250ml iced water 
• Sunflower oil, to deep-fry 
• 500g peeled green prawns, with tails intact 
• 250g frozen Tasmanian Salmon Fillets, thawed, cut diagonally into 1.5cm slices 
• 1 bunch asparagus, trimmed, cut diagonally into 6cm lengths 
• Steamed SunRice Japanese Style Sushi Rice, to serve 
• Soy sauce, to serve 

Instructions

1. Combine mayonnaise and wasabi.
2. 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.
3. 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.
4. Serve the tempura with wasabi mayonnaise, rice and soy sauce.