Spot Prawn Tostada

Name: Spot Prawn Tostada
Prep time: 6 h
Cook time: 5 min
Total time: 6 h 5 min
Cuisine: Asian, Japanese
Ingredients: 4 – spot prawns, raw; 16 – sungold tomatoes; nasturtium leaves; chive flowers; neutral oil, for frying; 4 – large shiso leaves; 100 g – AP flour; 100 g – rice flour; 100 g – kale, roughly chopped; 3 g – salt; 6 g – sugar; 100 mL – water, ice cold; 100 mL sparkling water; 1 – egg; 125 mL grapeseed oil; 100 g shucked oysters; 20 g parsley leaves; salt

6 steps

Prep:6hCook:5min

An elegant way to enjoy some of the greatest seafood in the world. This recipe is technique heavy and will teach you unique ways of layering flavors and building sauces.

Updated at: Thu, 17 Aug 2023 11:26:31 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories564.7 kcal (28%)

Total Fat32.8 g (47%)

Carbs60.3 g (23%)

Sugars14 g (16%)

Protein11.3 g (23%)

Sodium559.8 mg (28%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Tempura Shiso

4shiso leaves

large

100gAP flour

100grice flour

100gkale

100 mLwater

100mlsparkling water

1egg

Oyster Emulsion

125 mLgrapeseed oil

100goysters

shucked

20gparsley leaves

salt

Instructions

Marinate Spot Prawns

Step 1

Peel prawns and cut each tail crosswise into 4 pieces.

Step 2

Deseed tomatoes in a small container and combine with prawns and a pinch of salt for 6 hours in refrigerator.

Oyster Emulsion

Step 3

Combine shucked oysters, grapeseed oil, parsley leaves, and a pinch of salt. Blend on high speed until smooth. Pass through a fine-mesh sieve, chill until cool, and season to taste with salt.

Tempura Shiso

Step 4

In a large bowl, combine AP flour, rice flour, salt, and sugar. Blend kale and ice water in a blender until smooth and pass through a sieve into the flour mixture. Add a beaten egg and combine well.

rice flour100g

AP flour100g

kale100g

salt3g

sugar6g

water100 mL

sparkling water100ml

egg1

Step 5

Heat a pot of oil to 165 C (325 F).

neutral oil

Step 6

Lightly coat shiso leaves in flour, then dip in the tempura batter and fry for 30s to 1 min, flipping once. Remove and let cool on a wire rack. Immediately season with salt.