Prawn & Vegetable Tempura Lettuce Wraps

1 iceberg lettuce
150g king prawns, peeled and butterflied
100g tenderstem broccoli
100g sugar snap peas
Vegetable oil, for deep frying
Pickled ginger, to serve
1 spring onion, finely sliced
Mixed sesame seeds, to garnish

The Tempura Batter
10 tablespoons plain flour
2 tablespoons cornflour
Pinch salt
Pinch white pepper
140-150ml ice cold fizzy water

The Sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 teaspoon fresh ginger, finely grated

PREPARATION

1. Prepare the lettuce cups by cutting off the top third of the iceberg lettuce. Place the base into a bowl and pour hot water over the stem end to loosen the leaves, then transfer immediately into ice cold water and gently separate the lettuce cups. Chill until needed.
2. Prepare the vegetables by trimming the tenderstem broccoli into manageable lengths and washing the sugar snap peas. Butterfly the prawns by slicing along the back so they open flat.
3. Make the tempura batter by mixing plain flour, cornflour, salt and pepper in a bowl. Gradually whisk in the ice cold fizzy water until you reach a light batter similar to thin pancake batter.

COOKING

1. Heat vegetable oil in a wok or deep fryer to about 170-180°C until hot enough for frying.
2. Dip the broccoli and sugar snap peas into the batter and carefully place them into the hot oil. Fry until light golden and crisp.
3. Use chopsticks or a spoon to drizzle a little extra batter into the oil around the vegetables to create light crispy wisps.
4. Remove the vegetables once crisp and drain on kitchen paper.
5. Dip the butterflied prawns into the batter and fry in the same way until golden and cooked through. Remove and drain well.
6. Mix together mirin, rice vinegar, light soy sauce and grated ginger to create a simple dipping sauce.
7. Arrange the chilled lettuce cups on a serving plate and fill with a mixture of tempura vegetables and prawns.
8. Drizzle lightly with the sauce and top with pickled ginger and sliced spring onion.
9. Finish with a sprinkle of sesame seeds and serve immediately while the tempura remains crisp.

School of Wok Tips

• Always use ice cold fizzy water for tempura batter to keep the coating light and crisp.
• Fry vegetables first, then seafood, to keep the oil clean and flavours balanced.
• Do not overcrowd the oil or the temperature will drop and the batter will become greasy.
• Lettuce cups add freshness and crunch that balance the richness of fried tempura.

FAQs

What makes tempura batter crispy?
A combination of cornflour and ice cold fizzy water helps create a light batter that fries into a delicate crisp coating.

Can I use other vegetables for tempura?
Yes. Sweet potato, green beans, courgette or mushrooms all work well in tempura batter.

Can I make tempura without fizzy water?
You can use very cold still water, but fizzy water helps create a lighter, crispier batter.