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Tempura prawns with avocado mousse Recipe

Ingredients for people

  • Frozen king prawn(s) : 18 whole
  • Whole egg(s) : 1 whole
  • Water : 35 ml
  • Plain flour : 200 g
  • Frying oil : 1000 ml
  • Avocado(s) : 4 whole
  • Lime(s) : 1 whole
  • White balsamic vinegar : 5 ml
  • Olive oil : 10 ml
  • Semi-skimmed milk : 5 ml
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 2 g
Method
  • 1

    Peel the avocado and cut the flesh into large cubes. Zest and juice the lime.

  • 2

    Mix the avocado with the lime zest and juice, olive oil, salt, piment d'Espelette. Whisk the milk into the avocado, incorporating air to give a light and airy texture.

  • 3

    Beat the egg and mix with the cold water. Gradually add the flour, mixing well. Coat the prawns in the tempura batter and then fry for 1 minute.

  • 4

    Serve the prawns with the avocado mousse.

Chef's tip

«Add the lime juice a little at a time to ensure that the avocado mousse is not too sour!»

Prawns cooked in a tempura batter served in a zesty avocado mousse.

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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