John Myers
Contents
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Ingredients
salad
- 100 g Glass noodles
- 3 Garlic cloves, finely grated
- 2 tbsp Soy sauce
- 1 Mini cucumber, peeled and grated
- 2 middle Tomatoes, de-stemmed and pitted and cut into small cubes
- 1 Red Paprika, peeled, pitted and finely diced
- 1 Fennel bulb, grated
- 3 Spring onions, cut into thin rings
- 2 Red Chili peppers, cut into fine rings - with seeds
- 1 Lime, zest and juice
- 1 bunch Coriander, chopped
- 50 g Ground, roasted peanuts
- Honey
- Salt
- Black pepper from the mill
Tempura prawns
- 1 Egg
- 150 g Shrimp
- 0,5 tsp Salt
- 100 g Wheat flour
- 100 g Food starch
- 1 packet Baking powder
- 125 ml Ice water
Instructions
salad
- Scald the glass noodles with boiling water, leave to swell for 15 minutes, then drain (sieve) and place in a bowl and cut to size with scissors. Add the soy sauce and the grated garlic and mix everything well.
- Now add all the vegetables and mix well. Also add the lime zest and the whole juice of the lime and mix, season with honey, salt and pepper. And let it steep in the refrigerator for at least 4 hours, or better overnight.
Tempura prawns
- Mix the flour, starch and baking powder well. Beat the egg in a bowl and mix well with the salt. Now alternately add the flour and the ice-cold water and stir everything into a smooth dough. Let the dough rest for about 60 minutes, if it is too thick, stir in some more ice-cold water.
- Heat the oil in the deep fryer or in a saucepan (180 degrees), pull the prawns through the batter and deep-fry them until golden brown and then drain them on kitchen paper.
finish
- Take the salad out of the refrigerator about 30 minutes before serving, season to taste again and fold in the chopped coriander and then serve with the prawns and sprinkle with the ground peanuts.
Nutrition
Serving: 100gCalories: 182kcalCarbohydrates: 37.7gProtein: 4gFat: 1.5g
