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How to make Seafood & asparagus sesame tempura

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 125g (1/2 cup) mayonnaise
  • 2 teaspoons wasabi paste
  • 330g (2 1/2 cups) cornflour
  • 3 tablespoons sesame seeds
  • 1 egg, lightly whisked
  • 250ml (1 cup) iced water
  • Sunflower oil, to deep-fry
  • 500g peeled green prawns, with tails intact
  • 250g frozen Tasmanian Salmon Fillets, thawed, cut diagonally into 1.5cm slices
  • 1 bunch asparagus, trimmed, cut diagonally into 6cm lengths
  • Steamed SunRice Japanese Style Sushi Rice, to serve
  • Soy sauce, to serve

Method

  • Step 1 Combine mayonnaise and wasabi.
  • Step 2 Whisk cornflour, sesame seeds, egg and water in a bowl. Add oil to a large saucepan to reach a depth of 10cm. Heat to 180°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 15 seconds). Dip half the prawns in batter to coat. Add to oil. Cook for 2 minutes or until crisp and cooked through. Transfer to a platter lined with paper towel. Repeat with the remaining prawns and batter.
  • Step 3 Dip salmon in batter to coat. Add to oil. Cook for 2 minutes or until crisp and fish is just cooked through. Transfer to platter. Dip asparagus in batter to coat. Add to oil and cook for 1 minute or until crisp. Transfer to the platter.
  • Step 4 Serve the tempura with wasabi mayonnaise, rice and soy sauce.