Prawn tempura with tomato-ginger chutney - Bresc BV
Ingredients
- 3.75 k tomatoes
- 1 k shallots, chopped
- 200 g Bresc WOKginger
- 3 dl white wine
- 1 dl white wine vinegar
- 0.5 l water
- 750 g sugar
- 250 g butter
- 3 lime
- salt and pepper
- 30 prawns
- 250 g tempura flour
- iced sparkling mineral water
- 25 g Bresc Madras
- 3 avocado
- beetroot salad
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