Tempura Prawn Brioche Rolls
Servings: 6 rolls
Ingredients:
For the Tempura Prawns:
• 18 prawns, peeled and deveined
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1 1/2 cups cold sparkling water
• 1 egg yolk
• Salt and pepper to taste
• Vegetable oil for frying
• 3 Ice cubes
Slaw:
• 2 cups shredded white or Asian cabbage
• 2 thinly sliced green onions
• 1 ½ tbsp Mayonnaise
• Pinch of salt
• Pinch of black pepper
• squeeze of lime juice
• 1 tsp of sesame oil
• 1 tsp of honey
For the Brioche Rolls:
• 6 brioche rolls
• 1 tbsp butter
Instructions:
Prepare Slaw: Combine the shredded cabbage and sliced green onions in a large bowl. Add the Mayonnaise and season with a pinch of salt and pepper and squeeze of lime juice, honey and sesame oil.Toss until the cabbage and green onions are well coated with the mayo. Refrigerate until ready to use.
Prepare the Tempura Prawns: In a large bowl, whisk together the flour, baking powder. In another bowl, mix the egg yolk and cold sparkling water until well combined. Pour flour mix into the egg mix and use chopsticks to combine. Add in a few cubes of ice to keep cool. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Dip each prawn into the tempura batter, letting any excess drip off. Carefully place the battered prawns into the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on a wire rack.
Prepare the Brioche Rolls: brush the brioche rolls with melted butter and toast them lightly
Assemble the Rolls: Fill each roll with a generous spoonful of the slaw.
Enjoy!
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