Tempura avocado with prawns

Method

Tempura avocado with prawns

1) In a medium saute pan heat 45ml oil. Add the red onion, ginger, and garlic and saute for 3 minutes. Then add the prawns, cook for 2 minutes, and then add the bok choy, cabbage, and sweet red pepper. Cook for another 5 minutes to wilt. Deglaze with mirin. Toss in sesame oil, soy sauce, black pepper, salt and spring onions. Let mixture cool in a bowl.

2) Preheat casserole dish with oil to 180 degrees C.

3) Mix tempura batter with ice cold water. (pancake batter consistency)

4) Hollow out 2 bsps of avocado from center, add 1/8th of cooled prawn mixture to cavity of avocado, mixture should sit in avocado securely with only 1/2 to 1/4 of mixture standing out of avocado. Firmly press the mixture into the avocado. Holding the avocado with prawn mixture, dip entire unit into batter and gently lower into the oil. Cook for 2 to 3 minutes or until golden brown. When cooked, remove and let drain on kitchen towels, serve hot.

4) Drizzle with sweet chili sauce, and sprinkle with black sesame seeds and serve.