Tempura Fried Prawns with Fresh Avocado & Mango Papaya Salsa

Number of Servings: 
4
Ingredients: 
20 each Ocean Garden 21/25 Mexican shrimp Tempura Fried
4 tbsp. Ginger Lime Sauce
8 tbsp. Mango Papaya Salsa
4 halves Avocado (diced)
1 tbsp Sweet soy
1 tsp Black sesame seeds
4 each Lime Wedge
1 tbsp Cilantro (fresh chopped)
Ginger Lime Sauce
½ tbsp Garlic
1½ tsp Serrano pepper (minced)
¾ tsp Sam bal chili sauce
2 tsp Ginger (fresh minced)
3 tbsp Fish sauce
1 ½ tbsp Limejuice
3 tbsp Sugar
2 tbsp Water
Mango-Papaya Salsa
½ cup Papaya (seeded and diced ¼ inch)
2 tbsp Red onion (minced)
1 tsp pickled ginger (minced)
2 tbsp Limejuice
2 tbsp Cilantro (finely chopped)
6 tbsp Pineapple juice
1 cup Mango (seeded and diced ¼ inch)
Tempura Fried Prawns
20 each Prawns 21/25 (peeled and de-veined, tail left on)
1 cup Rice flour
2 cups Tempura batter
Tempura Batter
1 cup Rice flour
1 cup Soda water, cold
½ tsp Sesame oil
½ tsp Kosher salt
1 each Egg yolk
Instructions: 

Place the diced avocado in a 4 inch ring mold and press firmly to set. Tempura fry the prawns and rest five of them on top of the avocado. Place the mango-papaya salsa on top of the prawns. Drizzle the ginger lime sauce around the avocado on the plate. Drizzle the sweet soy in a zig-zag pattern over top of the salsa and prawns. Garnish with fresh cilantro, black sesame seeds and a fresh lime wedge.
Ginger Lime Sauce
Combine all ingredients and mix well. Store refrigerated until needed for use.
Mango-Papaya Salsa
Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use.
Tempura Fried Prawns
Right before assembly dip each prawn into the rice flour then shake to remove excess flour then dip the prawn into the tempura batter and place the into a 375 degree fryer and cook until golden (Be sure not to over crowd). Remove the fried prawn and let rest on a paper towel lined plate to remove excess oil. Assemble dish immediately. (Note: to keep the oil clean between use skim excess batter that floats to the top.
Tempura Batter
In a mixing bowl place the rice flour and pour in the cold soda water and mix well until there are no lumps. Add the egg yolk and mix well. Add the salt and sesame oil to season. Reserve cold until needed.
Cook over low heat until the polenta grains are soft and the liquid is absorbed. Fold in the Parmesan cheese and serve.
Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson, Elliott’s Oyster House, Seattle, WA

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  • I am finally convinced that the cholesterol found in shrimp isn’t going to raise my blood cholesterol and may actually decrease my risk of heart disease.  Are there any other nutrients found in shrimp that can make me healthier?
    Happy Holidays!
    Ralph C.

    FIND OUT THE ANSWER

We already know that shrimp is low in fat and calories. But if you are concerned about cholesterol, there is good news. You do not have to give up shrimp! Research shows and dietitians concur that the high percentage of "good fats" in shrimp reduces the impact of cholesterol. So enjoy shrimp as part of a balanced - and delicious - diet.