Tiger prawns in Pongrácz tempura with ginger, lime and raspberry sauce

6 servings Prep: 30 mins, Cooking: 15 mins
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Treat your guests to a mouth-watering seafood indulgence of tiger prawns.

By Food24 November 05 2014
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Ingredients (12)

TEMPURA:
1 eggs — whites only
75 g flour — cake
1/2 cup pongrácz rosé cap classique
1/2 cup ice — cubes
Sauce:
1 Tbs fresh ginger — crushed
lime — juice only
24 raspberries
2 Tbs castor sugar
1 red chilli — deseeded and finely chopped
1 garlic — small cloves, crushed
Prawns:
2 cup vegetable oil
18 prawns — large, Tiger, shelled, deveined
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Method:

Tempura
Place the egg white into a mixing bowl and whisk lightly. Add the flour, Pongrácz Rosé Cap Classique and ice cubes, and whisk gently until almost smooth. Do not overwork the batter. Keep to one side to rest while you make the sauce.

Sauce
Place all the ingredients in a saucepan over medium heat, stirring until the raspberries have broken up and the sauce is sticky.

Prawns
Heat the oil in a deep pot. Lightly dust the prawns with flour and dip into the tempura, and then place into the hot oil, one at a time. Deep-fry for 45–60 seconds until golden. Drain on paper towels.

Serve on a platter with bowls of the dipping sauce.

Recipe reprinted with permission of Pongrácz.



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