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

250 ml                                         Coldwater

160 ml                                         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 Thai red curry paste in one tablespoon of rapeseed oil approx 4-5 minutes.

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

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

-Dip the zucchini and fry in the 170 Celsius heatedoil 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 the shallow bowl then 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 is Choo Chee curry.

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

Choo Chee Prawn and Crunchy Zucchini

 

 

 

 

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