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Seafood & asparagus sesame tempura
Seafood & asparagus sesame tempura
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
"Delightful prawn and fish tempura - a seafood sensation!"
Ingredients:
  • 125g (1/2 cup) mayonnaise
  • 2 tsp wasabi paste
  • 330g (2 1/2 cups) cornflour
  • 36.00 gm sesame seeds
  • 1 egg, lightly whisked
  • 250ml (1 cup) 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 Japanese Style Sushi Rice, to serve
  • Soy sauce, to serve
Instructions:
  • Mix creamy mayonnaise with spicy wasabi for a delectable flavor fusion.
  • Combine cornflour, sesame seeds, egg, and water in a bowl, whisking until smooth. Heat oil in a large saucepan until it reaches 180°C (to test readiness, a bread cube should turn golden in 15 seconds). Dip half the prawns in the batter, ensuring they are well coated, and gently place in the hot oil. Fry for about 2 minutes until crispy and fully cooked. Transfer to a platter lined with paper towels. Repeat the process with the remaining prawns and batter.
  • Coat salmon in batter and fry until crisp and just cooked through, about 2 minutes. Transfer to a platter. Repeat the coating and frying process with asparagus for about 1 minute until crisp. Transfer to the platter.
  • Present the crispy tempura alongside zesty wasabi mayonnaise, fluffy rice, and savory soy sauce.

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