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Courgette and prawn tempura with chiba and ponzu joyu
Serves 4 Starters and mains
Ingredients
- 600g mixed green and yellow courgettes
- 16 raw prawns, peeled (keep tail shells on) and deveined
- 65g tapioca flour
- 125g rice flour
- 1tsp baking powder
- 1 large egg
- 225ml cold soda water juice of 1 large lemon
- oil, for frying
For the chiba
- 2 egg yolks, room temperature
- 4-5tsp wasabi paste
- 1tsp shoyu (Japanese soy sauce)
- juice of ½ small lemon
- 150ml sunflower oil, room temperature
- 100ml mild-flavoured olive oil, room temperature
For the ponzu joyu
- 4tbsp mirin
- 120ml shoyu
- 5tbsp dried bonito flakes
- 3tbsp rice vinegar
- juice of 1 large lemon
- 4 strips of dried kombu seaweed
Method
First make the chiba: put the yolks, wasabi, shoyu and a little of the lemon juice with a little salt into a bowl and whisk to combine. Mix the oils together then start to slowly drip into the yolk mixture in the bowl, whisking continually. Place a cloth under the bowl so it doesn’t slip as you will need both hands as you make it. As the mixture starts to emulsify and thicken, start adding the oil just a little bit faster.
When about 200ml of the oil has been added add a little more lemon juice and continue adding the oil in a slow but steady stream until it gets thicker and thicker and all the oil has been used up. Check to see if any more lemon juice is needed and add more salt (this is important as it enhances the flavour). If the chiba is too thick add a little more lemon juice or a little cold water. Cover and chill until needed.
To make the ponzu joyu, put the mirin in a small pan, bring to the boil and simmer for 30 seconds. Pour into a bowl and add the other ingredients, cover and chill overnight. Strain the mixture into a screw-topped jar and keep chilled until needed.
Prepare the courgettes. Cut into around 9cm lengths and slice thinly before cutting into thin matchsticks. Cut around and discard the pale spongy central seed core if they are large courgettes. Salt the prawns and put on a tray with the courgettes.
When ready to eat, heat the oil in a deep pan (use a deep-fry thermometer) or a deep fat fryer to 180°C/350°F. Make the tempura batter by putting the tapioca and rice flours, baking powder and a little salt in a large bowl and whisk in the egg and the soda water. Add the lemon juice. Dip the courgettes and the prawns into the batter and let the excess run off.
Fry the prawns for about 3 minutes and the courgettes for around 2 minutes until puffed and crisp yet still pale in colour. Drain on another tray lined with kitchen paper and serve with the chiba and the ponzu joyu.
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