Food Service
Tempura Prawns with Tentsuyu Dipping Sauce
| Pacwest Products: |
Tempura Prawns
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| Prep Time: | 20 minutes |
| Cook Time: | 5 minutes |
An authentic tentsuyu dipping sauce is the perfect condiment for Pacific West’s tempura prawns. Traditional tentsuyu dipping sauce is made from dashi stock, mirin, and soy sauce. The secret to great Tentsuyu is a well made dashi stock. A great addition to your entree line up.
Pacific West’s tempura prawns are a premium peeled, tail-on and straight prawns that have been coated in a unique bubbly crispy Japanese style tempura coating. With a quality raw material and superb finished look, these delicious prawns are an upmarket product.
INGREDIENTS
- Pacific West Tempura Prawns
- 1 cup dashi soup stock
- 1/2 tablespoon sugar
- 1/4 cup mirin
- 1/4 cup soy sauce
- 30 gm Kombu (dried kelp)
- 5 gm Katsuobushi (dried bonito flakes)
- 6 cups cold water
- grated daikon (optional)
INSTRUCTIONS
For the tempura prawns
Deep fry 180C 2-3 minutes
For the dashi stock
Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu.
Sprinkle Katsuobushi over liquid. Let stand 3 minutes. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.
For the Tentsuyu dipping sauce
Put dashi, mirin, soy sauce, and sugar in a saucepan and mix well. Bring to a boil over medium heat. Turn off the heat and let it cool. When cooled add some grated daikon (optional)
PACIFIC WEST
Tempura Prawns
These premium peeled, tail-on and straight prawns have been coated in a unique bubbly crispy Japanese style tempura coating. With a quality raw material and superb finished look, these delicious prawns are an upmarket product.
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