Tempura prawns with cucumber and mango salad and a hot sweet chili sauce

Pair this meal with Clos Malverne’s 2010 Sauvignon Blanc

This recipe, from the restaurant at the Clos Malverne Wine Estate, will serve six people.

Prawns

18 large tiger prawns, tails cleaned and deveined

1 tsp lemon juice

Salt and black pepper

2 limes for wedges

Tempura batter

1 cup tempura flour

½ cup sparkling water

Oil for deep frying

Salad

Zest of one lime

½ cucumber

1 mango (If not in season you can use tinned ones)

1 fresh chili

2 tsp chopped coriander

Chili sauce

½ cup dried chili -for chili sauce

¼ cups raspberry vinegar

1 tbsp lemon juice- for chili sauce

1/4 cup terriaki sauce

½ cup sugar

1 cup water

Method:
Season the prawns and sprinkle with the lemon juice. Mix the tempura flour with the sparkling water. Don’t mix too much, the less you mix the crispier the batter will be. For the salad remove the seeds from the cucumber and dice into small piecesandcut the mango into thin strips. Chop the chili finely without its seeds (if you want it very hot you can leave the seeds).Mix the chopped chili, chopped coriander, slices mango, chopped cucumber and lime zest.

For the chili sauce, place all the ingredients in a sauce pan and simmer over low heat for about one hour or until the mixture becomes a thicker consistency.  Leave to cool before using. Dip the prawns into the tempura batter and deep fry till golden brown (this takes about 2 -3 min).

Plate your prawns on top of the salad and put your dipping sauce in a small container on the plate. Garnish with lime wedges.

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