Tempura prawn recipe from Clos Malverne Restaurant | Seafood recipes
This is a recipe for tempura prawns with cucumber and mango salad from the Clos Malverne Wine Estate restaurant.
Keywords
- Clos Malverne restaurant
- Clos Malverne Estate
- Clos Malverne wine
- prawn tempura recipe
- seafood and wine pairing
- prawn recipe Clos Malverne
- food and wine pairing
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Deep fryer
- Pot
- Slotted spoon
- Tongs
- Paper towel
- Microplane
- Plate
- Kitchen timer
Ingredients
- 18 large tiger prawns, tails cleaned and deveined
- 1 tsp lemon juice
- Salt
- black pepper
- 2 limes for wedges
- 1 cup tempura flour
- ½ cup sparkling water
- Oil for deep frying
- Zest of one lime
- ½ cucumber
- 1 mango (If not in season you can use tinned ones)
- 1 fresh chili
- 2 tsp chopped coriander
- ½ cup dried chili -for chili sauce
- ¼ cups raspberry vinegar
- 1 tbsp lemon juice- for chili sauce
- 1/4 cup terriaki sauce
- ½ cup sugar
- 1 cup water
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