Name: Spinach and prawn tempura balls
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 250 gram chopped raw prawn meat; 200 gram spinach leaves, blanched, cooled, drained and chopped; 3 egg whites; 2 tablespoon panko crumbs; 2 tablespoon chopped coriander; zest 1 lemon; oil, for deep frying; cornflour, for dredging; 1/2 cup sweet pepper sauce (optional); Tempura batter; 1 cup plain flour; 1/4 cup cornflour; 1 teaspoon wheat starch; 1 1/4 cup iced water; 1 teaspoon sesame oil; 2 pinches salt; 2 pinches baking powder; Wasabi dip; 1/2 cup japanese mayonnaise; 1 tablespoon wasabi powder; 1 tablespoon warm water

Ingredients

250 gram chopped raw prawn meat

200 gram spinach leaves, blanched, cooled, drained and chopped

3 egg whites

2 tablespoon panko crumbs

2 tablespoon chopped coriander

zest 1 lemon

oil, for deep frying

cornflour, for dredging

1/2 cup sweet pepper sauce (optional)

Tempura batter

1 cup plain flour

1/4 cup cornflour

1 teaspoon wheat starch

1 1/4 cup iced water

1 teaspoon sesame oil

2 pinches salt

2 pinches baking powder

Wasabi dip

1/2 cup japanese mayonnaise

1 tablespoon wasabi powder

1 tablespoon warm water

Method

1.Mix together all ingredients for the wasabi dip and refrigerate.

2.Put prawn meat, spinach, egg whites, crumbs, coriander and lemon zest in a bowl. Season and mix together well. Roll into golf ball-sized balls and wrap each in plastic wrap.

3.To make the batter, whisk all tempura batter ingredients together until just combined (see Tip), then refrigerate for 30 minutes before using.

4.Put a steaming basket over a pan of boiling water. Place wrapped balls in steamer, cover and steam for 1 minute. Cool, then refrigerate for 20 minutes.

5.Heat oil for deep-frying to 300°C, or until a small amount of batter sizzles and turns golden in seconds. Unwrap prawn balls and dredge each in cornflour. Shake off excess, drop into tempura batter, then deep-fry for about 2 minutes or until golden. Remove with a slotted spoon and drain on paper towels.

6.Serve on a platter or on Chinese spoons with wasabi dip and, if using, sweet pepper sauce.

The Japanese traditionally use chopsticks to mix the batter, leaving it a bit lumpy. The lumps and pockets of flour explode when frying, giving the tempura its characteristic appearance.
Note

Women's Weekly Food