Tempura avocado with prawns Recipe | Food Network UK

Ingredients

• 950ml rice bran oil, or rapeseed oil
• 1/2 red onion, diced
• 3 tbsp minced ginger
• 1 tbsp minced garlic
• 340g prawns, shelled and deveined, cut into 1cm pieces
• 85g thinly sliced bok choy
• 115g thinly sliced napa cabbage
• 1/2 sweet red pepper, thinly sliced
• 60ml mirin, or white wine
• 1/2 tsp sesame oil
• 45ml soy sauce
• 1/2 tsp black pepper
• 1/2 tsp salt
• 110g diced spring onions
• 475ml tempura batter
• 4 large avocados, seeded and skinned
• 115g sweet chilli sauce (mai ploy)
• 2 tbsp black sesame seeds