Name: Tempura avocado and prawns
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6
Ingredients: 3/4 cup plain flour, plus 1/2 cup extra, for dusting; 1/2 cup cornflour; 1/2 teaspoon bicarbonate of soda; 1 egg, lightly whisked; 250 millilitre soda water, chilled; 2 avocados, stoned, peeled, cut into thick wedges (1.5cm); 250 gram green prawns, peeled, deveined, tails on; 1 red capsicum, seeded, cut into 2cm-wide slices; 2 ice cubes; vegetable oil, to deep-fry; soy sauce, lime wedges, to serve

Tempura avocado and prawns

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Serves 6

Prep

20M

Cook

12M

Total

32M

Ingredients

3/4 cup plain flour, plus 1/2 cup extra, for dusting

1/2 cup cornflour

1/2 teaspoon bicarbonate of soda

1 egg, lightly whisked

250 millilitre soda water, chilled

2 avocados, stoned, peeled, cut into thick wedges (1.5cm)

250 gram green prawns, peeled, deveined, tails on

1 red capsicum, seeded, cut into 2cm-wide slices

2 ice cubes

vegetable oil, to deep-fry

soy sauce, lime wedges, to serve

Method

1.Sift flours and bicarbonate of soda together into a medium bowl. Make a well in the centre. Add egg, then soda water, using chopsticks to gently combine (do not over-mix). Batter will be lumpy.

2.Heat oil in a large saucepan on high until a droplet of batter sizzles as soon as it is added.

3.Dust avocado, prawns and capsicum in extra flour, shaking off excess.

4.Add ice cubes to batter just before using. Working in 4 batches, dip avocado, prawns and capsicum separately in batter, allowing excess to drip off. Carefully add to oil and deep-fry 2-3 minutes, turning, until crisp. Drain on paper towel. Season to taste. Serve with soy sauce and lime wedges.

Try serving tempura avocado in a salad of orange segments, shredded daikon, cucumber and watercress.
Note

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