Prawn & Beetroot Tempura on Ri

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Cooked rice		for 2 people
Beetroot		1
Prawns		5
Tempura batter:
Plain flour		40g
Potato starch or cornflour		5g
Baking powder		1/2 tsp
Half an egg in water		55-60ml
Sauce:
Dashi broth		120ml
Soy sauce		30ml
Mirin		30ml
Sugar		1 tbsp
Mooli or radishes (grated)		as required
Cress		as required

Method

Prep

8min

Cook

15min

Cut the beetroot into batons and cut the prawns into 4 pieces each.

Sprinkle potato flour lightly over Step 1. Put all the tempura batter ingredients together in a bowl and mix and pour over the beetroot and prawns.

Put all the sauce ingredients in a pan and bring to the boil before turning off the heat.

Slide in large spoonfuls of the mixture from Step 2 into the hot oil and deep fry.

Put the cooked rice in a serving dish and top with the tempura. Garnish with the mooli and cress then pour over the sauce from Step 3.

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