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Tempura prawns with avocado and tomato salad and ginger, tomato and chilli basmati rice (recipes)






Serves 1



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the prawns300ml/½ pint vegetable oil3-4 ice cubes100g/3½oz self-raising flour150ml/¼ pint cold sparkling water3 king prawns, peeled and de-veinedFor the avocado salad½ avocado, peeled, stone removed, chopped3 tomatoes, chopped3 spring onions, chopped1.25cm/½ in piece ginger, peeled and finely chopped1 tsp balsamic vinegar1 tsp red wine vinegar1 tsp lemon juice1 tsp lime juice2 tbsp olive oilFor the rice1 tbsp vegetable oil, plus extra for greasing½ red chilli, finely chopped1.25cm/½in piece fresh ginger, peeled and grated1 tomato, chopped2 spring onions, finely chopped150g/5½oz basmati rice, rinsed and drained300ml/½ pint vegetable stocksprig fresh coriander



Method



1. Heat the oil in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)2. Place the ice cubes in a bowl.3. Add the flour and enough sparkling water to whisk to a smooth, thick batter.4. Dip the prawns into the batter to coat completely, then carefully add to the hot oil. Fry the prawns for two minutes or until the prawns are cooked through and the batter is crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper and keep warm.5. For the avocado salad, place the avocado, tomatoes, spring onions and ginger in a small bowl.6. Place the balsamic vinegar, red wine vinegar, lime juice, lemon juice and olive oil into a clean bowl and whisk together until thick and emulsified. Pour the dressing over the salad ingredients. 7. For the rice, heat the oil in a wok. Add the chilli, ginger, tomato and spring onion and stir-fry for 2-3 minutes.8. Add the rice and vegetable stock and bring to the boil. Reduce the heat to a simmer and cover with a lid. Cook for 10-12 minutes or until the rice is tender.9. Lightly grease the insides of a small bowl with vegetable oil and pack in the fragrant rice. Tip out onto a serving plate to create a dome. Garnish with the coriander.10. To serve, place a 7.5cm/3in chefs' ring alongside the rice and fill with the avocado salad. Carefully remove the ring to reveal the salad. Top the salad with the tempura prawns to serve.