Vegetable And Prawn Tempura with Hoi Sin Dip

Ready in 1 hour

Try this Vegetable And Prawn Tempura with Hoi Sin Dip recipe, or contribute your own. "Seasonal" and "Tessas" are two of the tags cooks chose for Vegetable And Prawn Tempura with Hoi Sin Dip.

Top-ranked recipe named "Vegetable And Prawn Tempura with Hoi Sin Dip"


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7 Pinches salt
4 Sugar snaps; or mange tout
1 Egg
1/2 Yellow pepper; cut
1/2 Red pepper; cut into batons
1 Thin courgette; cut into 4 shapes
4 Sprigs broccoli; blanched
1 Piece butternut squash
3 Spring onions; chopped
2 tb Plain flour
1 tb Sesame oil
1 tb Sweet chilli sauce
1 sm clove garlic; crushed
1/2 Piece stem ginger; diced
1 ts Plum jam
1/2 Red chilli; finely chopped
4 Spring onions; stem shredded, (4 to 8), chilled in iced water to form tassels
125 ml water; Chilled
Splash soda water
2 tb Light soy sauce
8 lg Prawns

Original recipe makes 1



The type of vegetables you use doesnt really matter - just choose a variety of colours, flavours and textures. Tempura batter: The ingredients should be as cold as possible and the batter must be made immediately before using. It should be light, crisp and almost transparent. Chill water and egg in freezer until almost slushy. Whisk egg, salt and water until light and very frothy. Whisk in flour a little at a time keeping the batter foamy. Give it a splash of soda and a final whisk before use. Dip the vegetables and prawns in the batter and deep fat fry a few at a time. Serve immediately, on pretty plates with a hoi sin dip served in individual butter pots. Dipping sauce: Put all ingredients in a pan with 2tbsp water and simmer together to make a hot sweet sauce. Add more water if it is too thick to dip. Season with salt, pepper and a pinch of sugar if needed.

Calories Per Serving: 464 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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