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Tempura is a huge favourite when it comes to Japanese food. To counteract the deep fried prawns, we create a quick, light edamame and avocado salad with a spicy soy dressing.
For the edamame salad:
For the dressing / dipping sauce:
For the prawns:
slice the radishes and spring onions, then chuck these into a bowl with the soya beans.
halve the avocado and remove the stone.
scoop out the flesh and dice, then stir into the rest of the salad.
combine all of the ingredients for the dressing.
preheat a fryer to 180ºC, or carefully heat some oil in a saucepan (never leave it unattended).
whisk the sparkling water into the flour and add a good pinch of salt.
dip the prawns in the batter then place them in the fryer oil.
fry for about 3 minutes until crisp and golden, then remove and drain on a sheet of kitchen paper to remove excess oil.
portion both elements up ready to tuck in!