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Japanese Tempura Prawns with Wasabi Dipping Sauce

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :13


30 large prawns in shells
1/2 ounce daikon -- grated
Vegetable oil -- for frying

1 large egg
4 ounces plain flour -- sifted
1/4 pint cold water
Wasabi Paste Dipping Sauce -- see recipe
1 tablespoon chopped root ginger
2 tablespoons "NAMIDA" New Zealand Wasabi Paste either
hot or mild to taste
1 clove garlic
2 teaspoons sugar
2 tablespoons light soy sauce
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon lime juice


Remove the head and shells from the prawns and cut out the vein from the back of the prawn.

Wash and pat dry.

Combine the ingredients for the sauce and set aside.

To make the batter: Lightly beat the egg until the yolk is broken and starting to blend with the white.

Stir in the flour and the water, until just combined. Do not overmix the batter; there should be a few lumps in the mixture.

Set the batter bowl in a larger bowl filled with ice cubes or crushed ice.

To cook prawns: Heat about 4 inches of vegetable oil in a deep heavy-based pan to a temperature of 350?F or until a cube of bread browns in 30 seconds.

Hold the prawns by the tail, dip into the batter, and then carefully slip them into the hot oil.

Fry the prawns five at a time for about 2 minutes until the batter is golden and very crisp.

Drain on kitchen paper, and keep warm while frying the remaining prawns.

Serve at once with the Wasabi Dipping Sauce.

Place all ingredients in food processor, mix well and strain.

Place in small bowl and use as a dip with seafood, tempura and/or vegetable pieces.

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