Thai Food Made Easy | CHOO CHEE PRAWN AND ZUCCHINI TEMPURA
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CHOO CHEE PRAWN AND ZUCCHINI TEMPURA

 

 

 

CHOO CHEE PRAWN AND  ZUCCHINI TEMPURA

Choo Chee Prawn and Zucchini Tempura

Serve: 1-2

Ingredients :

125 gram                                     Raw king prawn – peeled

250 gram                                    Courgette – Juliene cut

100 gram                                    Tempura batter

160ml                                         Thai coconut milk

1 tablespoon                               Rapeseed oil

1 tablespoon                               Thai red curry paste

1 tablespoon                               Fish sauce

3/4 tablespoon                          Sugar

1/4 teaspoon                              Lemon juice

2-3 leaf                                        Kaffir Lime Leaf

 

 

 

 

Method

-Gently fry the Thai red curry paste in one tablespoon of rapeseed oil for approx 4-5 minutes.

-Add the coconut milk and bring it to a boil, in goes the fish sauce and sugar. Simmer for a further 10 minutes.

-Mix the tempura batter according to the instructions on the package. I mix the batter with cold milk, salt and black pepper, whisk all the ingredients well.

-Dip the zucchini into the batter and fry in 170 Celsius heated oil until the batter turns golden brown in colour.  

-Repeat the same process with the prawns.

-Assemble all the components as to how you like it. I put the curry sauce in the bottom of a shallow bowl then add the tempura. Drizzle with lemon juice and scatter shredded Kaffir Lime leaves on the very top.

Tip:

-Enjoy this velvety curry with lovely Thai Jasmine rice.

-Click here to find out what  Choo Chee curry is.

-Make sure you use these quality seasoning ingredients to perfect this dish.

Choo Chee Prawn and Crunchy Zucchini