Tempura prawns with wasabi & lime crème fraiche
- Serves:
- 4-5
For an dish packed full of flavour and crunch, try these deliciously addictive addictive tempura prawns.
12 larhe King Prawn cutlets, butterflied
¼ cup cornflour
Salt & pepper to taste
½ cup rice Flour
½ cup cornflour
½ tsp bi-carb soda
300ml cold soda water
1 egg white, beaten stiffly
Oil for frying
2 tbsp wasabi paste
2 limes juiced & zested
2 drops green food colour
Salad & lime wedges to serve
Ingredients
200ml Bulla Crème Fraîche12 larhe King Prawn cutlets, butterflied
¼ cup cornflour
Salt & pepper to taste
½ cup rice Flour
½ cup cornflour
½ tsp bi-carb soda
300ml cold soda water
1 egg white, beaten stiffly
Oil for frying
Japanese Furikake seasoning
Wasabi Lime Cream2 tbsp wasabi paste
2 limes juiced & zested
2 drops green food colour
Salad & lime wedges to serve
Notes
For more recipes using Bulla cream, visit www.bullacream.com.au.
