Tempura and fried prawns, butternut squash puree, sesame soya dressing
You’ll always find prawns in our fridge, even though they don’t last long, but I would say its our family's favourite shellfish, my lot wold eat this dish everyday if they could!!
SERVES 4
20 x tiger prawns
1 heaped spoon x sesame seeds
200g x tempura flour
150ml x lime juice
2-3 x butternut squash
50ml x sesame oil
50g x butter
200ml x vegetable stock
50g x soya sauce
50g x honey
Method
Peel, cut in half and deseed the butternut squash then chop into even sized pieces. Put into a wide pot with the butter. Fry off well then add vegetable stock. Cook until well cooked then puree in a blender. Pass through a fine sieve. You should have a nice thick smooth puree. If you need to peel and deshell the prawns, if the head is on you can make a sauce or soup from the heads.
Mix soya, honey, sesame oil and lime juice, check seasoning then add a few sesame seeds.
Mix tempura flour with some water using a whisk so nice and smooth. Dip prawns into the tempura mix then into a fryer getting nice crispy prawns.
Plating
Put puree on the base of plate, prawns over and around then drizzle sauce
Enjoy!
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