TEMPURA OF FRIED PRAWN, TOMATO SALSA
Tempura of Prawn is very popular on my menu, its important to fry lightly and not for a long time so that you keep the prawn moist inside. If you didn’t want use the Tempura flour you could change to breadcrumbs.
Serves 4
20 prawns
130g tempura flour
50ml olive oil
1 small packet of parsley
4/5 cloves of garlic
50g butter
1 punnet of cherry tomatoes
2 – 3 big shallots
½ pkt coriander
dash of sherry vinegar
table salt – to taste
2 tbsp vodka
1 pkt chives
1 pkt curly endive
Method
Have a fryer of cooking oil ready to make fry the prawns.
Start with the prawns by peeling the shell and cleaning the back, then put in the fridge.
Cut the cherry tomatoes, either in half or quarters depending on the size, chop the shallots finely.
Chop the chives finely and evenly.
Mix the tomatoes, vinegar, shallots, chives and coriander altogether, then add the vodka. Season and put into a smaller bowl for later into the fridge.
Pick, wash and dry the curly endive, do the same for the parsley.
Peel and chop the garlic finely.
Mix the tempura flour with a little water, then put 3 prawns per portion into the mix, Cook in the fryer crispy, do this for the rest of the prawns.
Then get a hot pan and place the prawns ( should be 2 per portion) in adding the butter, then parsley and garlic, give them a stir then take off the heat.
Put the tomato mix onto the base of the plate, then place the tempura of prawn on top of the mix, then add the garlic prawns on top
To dress the plate, add the curly endive over and around.
Happy Eating
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel : 01412483801 e : info@brianmaule.com www.brianmaule.com
