Asian vegetables with prawns and duck breast
easy
90 mins
90 mins
Ingredients
- 100 g Tempura flour (Asian stores; substitute or wheat flour)
- 1 Egg yolk (Gr. M)
- 4 leaves TK-Wan-Tan (Asian store)
- 4 Duck breasts (à approx. 200 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Basmati rice
- 2 Carrots
- 1 red onion
- 2 Spring onions
- 4 Herbal Siddlings
- 1 piece(s) (approx. 30 g) Ginger
- 8 raw Seawater shrimps (approx. 25 g each; without head, with shell)
- 1 l white frying oil
- 2 TABLESPOONS Peanut oil
- 3 TABLESPOONS Soy sauce
- 2 TABLESPOONS Oyster sauce (Asian shop)
- 1 TABLESPOON Chicken Chilli Sauce
Directions
- 1
For the tempura dough mix flour, egg yolk and 1⁄4 l cold water. Do not stir too hard, the dough may be a little lumpy. Put it in the fridge, then it will be nice and crispy when baked out.
- 2
Take 4 Wan-Tan sheets out of the package and allow to thaw. Refreeze the rest of the Wan-Tan sheets.
- 3
Preheat oven (electric cooker: 100 °C/circulating air: not suitable/gas: see manufacturer). Wash duck breasts, dab dry. Cut skin lengthwise several times. Season with salt and pepper. Heat an ovenproof pan without fat.
- 4
Fry the duck breasts on the skin side over medium heat for 3-4 minutes, turn and fry on the meat side for 2-3 minutes. Place in the hot oven with the pan and continue cooking for 15-20 minutes.
- 5
Cook the rice in 400 ml salt water according to the instructions on the packet. Peel and wash the carrots and cut them into sticks. Peel and finely dice onion. Clean and wash spring onions and cut them into rings. Clean, wash and chop the mushrooms.
- 6
Peel the ginger and chop very finely. Peel the shrimps and remove the dark intestine if necessary. Rinse shrimps cold and dab dry.
- 7
Break Wan-Tan leaves into pieces. Heat the frying oil in a wide pot or deep fryer to approx. 180 °C (it is hot enough as soon as bubbles rise from a long wooden skewer). Fry the Wan Tan pieces for about 1 minute until crispy.
- 8
Lift out and let it drip off on kitchen paper.
- 9
Pull the prawns through the tempura dough with a fork, let them drip off a little. Fry in portions in hot frying oil (approx. 180 °C) for 3-4 minutes, turning occasionally. Lift them out and let them drip off on kitchen paper.
- 10
Heat peanut oil in a wok or large pan. Stir-fry the carrots, all onions, mushrooms and ginger for 3-4 minutes. Stir in soy sauce, oyster sauce and chilli sauce. Fold in rice.
- 11
Cut open the duck breast. Arrange the asia pan with prawns, duck breast and wonton.
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