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Fish stock tempura and sweet chilli sauce

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 800g (approx. 12 prawns) large green king prawns, peeled, tails intact, deveined 
  • 125g baby corn 
  • 150g sugar snap peas 
  • 1/3 cup plain flour 
  • Vegetable oil, for deep- frying 
  • salt 

Tempura 

  • 1 egg yolk 
  • 250ml (1 cup) iced/chilled Campbell’s Real Stock - Fish (see note) 
  • 1 cup plain flour 

Sweet chilli sauce 

  • 160g long fresh red chilli 
  • 1 clove garlic, peeled 
  • 250ml (1 cup) Campbell’s Real Stock - Fish 
  • 1 tbs white vinegar 
  • 220g caster sugar

Method

Tempura

  1. Place prawns on a flat tray lined with paper towel. Pat with paper towel to remove excess moisture, place baby corn and peas on the tray. Place 1/3 cup plain flour in a shallow bowl.
  2. To make tempura batter, combine 1 egg yolk and 1 cup chilled Campbell’s Real Stock in a bowl. Stir with a spoon. Add 1 cup flour and stir lightly. Do not beat or over mix.
  3. Half fill a deep fryer or wok with oil. Heat until hot. Place a wire rack over baking tray lined with paper towel.
  4. Dip prawns lightly in plain flour and again in the tempura batter to coat. Gently ease 5 to 6 pieces at a time into hot oil. Cook, turning occasionally, for 2-3 minutes or until crisp and golden. Use a slotted spoon to remove to wire rack. Repeat with the remainder of prawns, baby corn and peas.
  5. Arrange on a serving platter. Serve with sweet chilli sauce.

Sauce

  1. Slice 50% of the chillies in half lengthways (with seeds) and place in a food processor. Halve and deseed the remaining chillies, also place in the food processor. Add garlic and stock. Process until finely chopped.
  2. Place the chilli mixture, vinegar and caster sugar in a large saucepan over low heat. Cook, stirring for 5 minutes or until the sugar dissolves.
  3. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes for a dipping sauce, or cook for a further 10 minutes for a thicker sauce. To store any remaining sauce, pour into a sterilized airtight bottle and seal.

NOTE: Place 1 cup of stock in the freezer for 20 minutes before you make tempura batter.

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