Ingredients :-
100g tempura flour
160ml cold water
2 egg white
2 green kiwifruit
4 fresh water prawn
2 sticks bamboo skewer
Salt and pepper to taste
Chili Mayo Ingredients
30g ginger, chopped
60g coriander, including the stem
2 tablespoons chili flakes
3 tablespoons chili powder
2 tablespoons raspberry jam
2 tablespoons strawberry jam
2 tablespoons blueberry jam
2 tablespoons mayonnaise
1. Mix tempura flour, cold water and egg white in a mixing bowl. Mix well and leave in the chiller.
2. Poke the kiwifruit and prawns into bamboo skewers and season with salt and pepper.
3. Dust the skewer with flour and coat with tempura mixture. Heat oil to 160°C to 180°C. Deep fry until crispy and golden brown. Remove the skewer to serve.
4. To make chili mayo, bring to boil all the ingredients in a large pot except the mayonnaise. Stir for 2 minutes.
5. Cool the mixture and add the mayonnaise. Serve cold on the side of the dish.
No comments:
Post a Comment