Tempura prawns on melon salad
not easy
45 mins
45 mins
Ingredients
- 100 g Tempura dough (Asialaden; alternatively wheat flour)
- 1 Egg yolk (Gr. M)
- 150 g Greek yogurt
- 100 g Fresh cream
- 7-10 Tbsp Juice of 2 lemons
- 3 TABLESPOONS Sugar
- 1/2 Watermelon
- 2 Romaine lettuce hearts
- 200 g Asian mayonnaise (Asian shop; alternatively mayonnaise)
- 3 TABLESPOONS Chilli sauce (bottle)
- 80 ml roasted sesame oil
- 12 raw Seawater shrimps (approx. 30 g each; without head and shell)
- 7-10 Tbsp Salt
- 1 l Frying oil
Directions
- 1
For the Tempura dough, mix 100 g Tempura 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
For the melon salad, mix yoghurt, crème fraîche, lemon juice and 3 tablespoons of sugar. Cut melon into slices, remove seeds and peel. Cut melon flesh into bite-sized pieces. Clean, wash, shake dry and cut into thin strips.
- 3
Mix melon and salad strips with yoghurt sauce. For the chili mayonnaise, mix mayonnaise, chili sauce and sesame oil.
- 4
Rinse shrimps, dab dry, remove dark intestine if necessary. Season with salt. Heat the oil in a wide pot to approx. 180 °C (it is hot enough as soon as bubbles rise from a long wooden skewer) or in a deep fryer.
- 5
Pull the prawns through the tempura dough with a fork, drain them a little and fry them in hot oil for 3-4 minutes, turning from time to time. Drain on kitchen paper. Arrange on the melon salad and add the chili mayonnaise.
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