Tempura avocado with prawns

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves8
  • DifficultyMedium
950ml rice bran oil, or rapeseed oil
1/2 red onion, diced
3 tbsp minced ginger
1 tbsp minced garlic
340g prawns, shelled and deveined, cut into 1cm pieces
85g thinly sliced bok choy
115g thinly sliced napa cabbage
1/2 sweet red pepper, thinly sliced
60ml mirin, or white wine
1/2 tsp sesame oil
45ml soy sauce
1/2 tsp black pepper
1/2 tsp salt
110g diced spring onions
475ml tempura batter
4 large avocados, seeded and skinned
115g sweet chilli sauce (mai ploy)
2 tbsp black sesame seeds
1) In a medium saute pan heat 45ml of the oil. Add the red onion, ginger and garlic and saute for 3 minutes. Then add the prawns, cook for 2 minutes, and then add the bok choy, cabbage and sweet red pepper. Cook for another 5 minutes to wilt.

2) Deglaze the pan with the mirin. Toss in the sesame oil, soy sauce, black pepper, salt and spring onions. Let the mixture cool in a bowl.

3) Preheat a casserole or deep fryer filled with oil to 180C. Mix the tempura batter with ice cold water to pancake batter consistency.

4) Hollow out 2 tsp of avocado from the centre, then add 1/8th of the cooled prawn mixture to the cavity of each avocado; the mixture should sit securely with only 1/2 to 1/4 of mixture standing out of the avocado. Firmly press the mixture into the avocado.

5) Holding the avocado with prawn mixture, dip the entire unit into the batter and then gently lower into the oil. Cook for 2 to 3 minutes or until golden brown.

6) When cooked, remove and allow to drain on kitchen towels. Serve hot, drizzled with sweet chili sauce and sprinkled with black sesame seeds.

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