Tempura prawns with wasabi & lime crème fraiche
Tempura prawns with wasabi & lime crème fraiche
Serves:
4-5 Serves

Ingredients

  • 200ml Bulla Crème Fraîche
  • 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
  • Japanese Furikake seasoning

Wasabi Lime Cream

  • 2 tbsp wasabi paste
  • 2 limes juiced & zested
  • 2 drops green food colour
  • Salad & lime wedges to serve
  1. Notes

For more recipes using Bulla cream, visit www.bullacream.com.au.

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