YOUR SOLIN GENERATED RECIPE
Crispy Golden Tempura Prawns with Zesty Aioli
Pan-fried prawns are coated in a light arrowroot batter until they reach a satisfyingly crisp texture, then paired with a bright, citrus-infused yogurt aioli.
INGREDIENTS
6 oz Prawns
0.25 cup Arrowroot powder
0.25 cup Sparkling water
1 tbsp Avocado oil
0.5 cup Non-fat Greek yogurt
1 tbsp Lemon juice
1 tsp Lemon zest
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Sugar snap peas
PREPARATION
Prepare the aioli by whisking together the Greek yogurt, lemon juice, lemon zest, and minced garlic in a small bowl.
Pat the prawns dry with paper towels and season them with sea salt and black pepper.
In a shallow dish, whisk the cold sparkling water into the arrowroot powder until a smooth, thin batter forms.
Heat the avocado oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
Dip each prawn into the batter, letting the excess drip off, then place them carefully in the hot skillet.
Fry for 2-3 minutes per side until the coating is golden and the prawns are opaque throughout.
Serve the crispy prawns immediately with the zesty aioli and a side of steamed sugar snap peas.