100g tempura flour
200ml chilled water
4 nori sheets
1 avocado, just ripe
1 lemon, juiced
50g kewpie mayonnaise
to taste wasabi paste
150g Forbidden Foods Green Rice (brown rice can be used as an alternative)
400g Sea Cuisine Cooked Prawn Cutlets, defrosted
150ml Barker’s Professional Yuzu Citrus Dressing
1 small carrot, peeled and cut into thin strips using a peeler
½ small telegraph cucumber, cut into small cubes or any desired bite-sized shape
20 edamame beans (bean only, not the pod)
2 radish (preferably small breakfast radish), thinly sliced
8 spears chives, cut into batons
garnish (optional) shiso cress, micro watercress or small nasturtium leaves
Preheat a deep fryer to 165°C.
Make the tempura batter in a chilled, stainless steel bowl by incorporating the cold water into the tempura flour and adding a couple of cubes of ice. Do not overwork the batter by using a whisk - instead use your fingertips as it doesn’t need to be a smooth paste. It can be relatively thin in appearance.
Brush 1 side of the nori with the tempura batter, using a pastry brush.
Fry the sheets of battered nori until the batter is crisp and light golden. Remove the nori from the oil and lay immediately on a paper towel to drain any excess oil. Allow the nori to cool, as it does the nori will
become crisp with the batter.
Peel and remove the pip from the avocado, place the flesh into a food processor or blender, add the lemon juice, kewpie mayonnaise and wasabi paste to taste.
Blend until very smooth then pass through a fine sieve for a super smooth texture.
Transfer into a small piping bag or squirt bottle.
Place the Forbidden Foods Green Rice into a pot with 300ml of cold water and bring to the boil. Reduce the heat and allow to simmer for 18 to 20 minutes, checking regularly to ensure it does not simmer dry. Remove from the heat and allow to stand covered for 10 minutes. Remove the cover and allow to cool completely, this can be done quickly by spreading onto a tray and placing in a refrigerator.
Remove the tails from the prawns and place in a separate bowl.
Place the prawns and carrot strips into a mixing bowl and dress with the Barker’s Professional Yuzu Citrus Dressing. Allow to lightly marinade for 10 minutes.
Deep fry the prawn tails at 170°C until crispy. Remove from the oil with a slotted spoon and lay immediately on a paper towel to drain any excess oil.
The Final Dish
This dish can be a platter style or more formal plating as the occasion requires.
Place the rice into the bowl with the prawns and dressing, mix well to dress the rice.
Place the nori sheet down first onto the plate or platter. Build a mixed salad using the prawns, rice, chives, edamame, cucumber and carrot strips on top of the nori sheet.
Evenly pipe the avocado puree onto the salad, finish with herbs (optional) and serve.
Recipe kindly provided by United Food Co.