Choo Chee Prawn and Zucchini Tempura
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
-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.