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Festive Menu 1: Peri-Peri Prawns & Tempura Veg
Festive Menu 1: Starters
Festive Menu 1: Peri-Peri Prawns & Tempura Veg

Ingredients

FOR THE TEMPURA VEGGIES:

250ml (1cup) chickpea flour

5ml (1teaspoon) ground cumin

15ml (1Tablespoon) mustard powder

10ml (2teaspoons) salt

125-160ml (½-²⁄₃cups) soda water

1 egg white

1 kg McCain Cauliflower or McCain Broccoli florets, or a mixture of the two, steamed

Oil for deep-frying

 

FOR THE PRAWNS:

60ml (1/4cup) butter

500g prawns

10ml (2teaspoons) chilli powder

Salt to taste

Servings

6

Directions

FOR THE TEMPURA BATTER:

1. Combine the flour, cumin, mustard powder and salt. Add the water a spoonful at a time and mix to a smooth batter.

2. Beat the egg white until stiff and fold into the mixture.

3. Heat the oil in a pan. Dip a few vegetable pieces at a time in the batter, allow the excess to run off and fry in the oil until brown on one side. Turn and fry until brown all over. Repeat with the remaining vegetables. Drain on kitchen paper.

FOR THE PRAWNS:

1. Heat the butter in a large pan, dust the prawns with chilli powder and season with salt and pepper and fry until cooked, about 10--12 minutes.

2. Serve the tempura veggies with the peri-peri prawns.

 

Variations, Hints and Tips

This Festive Menu 1 is an ideal Festive Family Meal consisting of 4 dishes:

Starter:

Peri- Peri Prawns & Tempura Vegetables

Main:

Roasted Leg of Lamb with Carrots & Potatoes

Sides:

Mediterranean Roasted Vegetables

Savoury Rice and Creamed Spinach.