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

Recipe from: 05 November 2014
recipes, seafood, sauce

Ingredients 15
Servings 6
Time 00:30

Ingredients

  • TEMPURA:
  • 1
    egg white
  • 75
    g
    cake flour, plus extra
  • 1/2
    cup
    Pongrácz Rosé Cap Classique
  • 1/2
    cup
    ice cubes
  • SAUCE:
  • 1
    Tbs
    crushed ginger
  • juice of 2 limes (strained)
  • 24
    raspberries
  • 2
    Tbs
    castor sugar
  • 1
    medium red chili, seeded and finely chopped
  • 1
    small clove garlic, crushed
  • PRAWNS:
  • 2
    cup
    vegetable oil
  • 18
    large tiger prawns, shelled and deveined
 

Method

00:15
 

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.

 

Read more on: lucky star
 

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