Tempura prawns with wasabi & lime crème fraiche


For an dish packed full of flavour and crunch, try these deliciously addictive addictive tempura prawns.


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


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

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