Seaweed, prawn and corn kernel tempura with chilli soy dipping sauce
This is a quick and easy authentic Japanese tempura with prawn and seaweed to give it a salty sea tang, with its classic fusion of spicy asian dipping sauce as a perfect compliment to dip your crispy tempura balls in to make this a fantastic sharing platter for your friends / family.
For the seaweed, kernel poppers tempura
- 2 sweetcorn
- 100g prawns, peeled and cleaned
- 1 tbsp plain flour
- 1 sheet of nori seaweed
- 1 tbsp corn flour
- 1 tsp salt
- 1 egg white
- 1 cup very cold soda water
- 2-3 cups of vegetable oil, for frying
- Maldon sea salt for sprinkling
- 3 spring onions, chopped (Garnish optional)
- 1 red chilli, sliced (Garnish optional)
For the chilli soy dipping sauce
- 1 red chilli, sliced
- 2 tbsp soy sauce
- 2 Garlic cloves, minced
- 1 tbsp honey
- 1 lime, juiced
FOR THE SEAWEED, KERNEL POPPERS: Cut the kernels off the cob with a sharp knife. Transfer the kernels into a large bowl.
Chop the nori into bit and pieces then add the nori pieces into the bowl with the kernels, add in chopped prawns then toss the flour to coat.
In another bowl whisk together the egg whites to foamy and frothy, add in the corn flour, salt then pour in the ice cold sparkling soda, stir until the ingredients have come together and a few lumps are fine, don’t over mix the batter.
Heat the frying oil to 170-180 degrees, Pour the batter with the kernels and just use enough batter so the prawns and kernels have stick together.
Spoon some of the kernel mixture and drop slowly into the hot frying oil, try not to overcrowd the pot, just cook 4 at a time in batches.
Remove them and place on draining cloth to drain the excess oil, sprinkle with Maldon sea salt before serve.
FOR THE CHILLI SOY DIPPING SAUCE: Add all the ingredients together in a mixing bowl then serve with the poppers. Enjoy!