CHEF EICHELE

Serves one

Ingredients

Prawn medium size: 6

Tempura flour: 50 gm

Refined oil: 200 ml

Tobiko: 2 gm

Sesame seeds (roasted):

2 gm

Radish (shredded): 100

gm

Wasabi mayo sauce: 25

gm

Spicy mayo sauce: 25 gm

Lettuce for garnish

Mayo wasabi sauce

Wasabi paste: 5 gm

Japanese mayonnaise: 15

gm

Sugar: 2 gm

White pepper powder: 1

gm

Lemon juice: 2 ml

Spicy mayo sauce

Japanese mayonnaise: 15 gm

Gochujang paste: 6 gm

Lemon juice: 2 ml

Sugar: 2 gm

Method

Clean prawn and dry.

Coat prawn with tempura batter. Deep fry prawn till golden brown, set aside.

Take half the prawns and add wasabi mayo sauce and put tobiko on top.

To the other half, add spicy mayo sauce and add sesame seeds on top.

Take a plate, put lettuce. Make a mountain of radish and carrots and arrange the prawns on top, serve warm.

More In: METRO PLUS | FEATURES