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Tempura prawns with infused edamame dip

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min

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60
Serves 2
Easy

Ingredients

Adjust Servings:

	150 g \| edamame beans 0.33 lb
	100 g \| yogurt 0.22 lb
	15 drops THC infused MCT oil
	6 ml \| 0.2 oz Hemp seed oil
	12 g \| wasabi paste
	2 chili peppers without seeds
	from ½ lemon lime juice
	pinch Salt
	pinch raw brown cane sugar
	Tempura prawns:
	20 prawns
	Tempura batter:
	240 ml \| 8.1 oz ice water
	145 g \| 0.31 lb flour
	1 Large eggs

Nutritional information

20g

Protein

243

Calories

15g

Fat

25g

Carbs

12g

Sat Fat

10g

Sugar

Tempura prawns with infused edamame dip

A gorgeous roast for one

This mini version's great any day of the week

Features:

Cuisine:

Ingredients

150 g | edamame beans
0.33 lb
100 g | yogurt
0.22 lb
15 drops THC infused MCT oil
6 ml | 0.2 oz Hemp seed oil
12 g | wasabi paste
2 chili peppers without seeds
from ½ lemon lime juice
pinch Salt
pinch raw brown cane sugar
Tempura prawns:
20 prawns
Tempura batter:
240 ml | 8.1 oz ice water
145 g | 0.31 lb flour
1 Large eggs

Directions

Edamame beans are still unripe green soybeans and are primarily served in Japan with salt and chili, for example in bars with beer. Meanwhile, the healthy bean has made its way into restaurants worldwide and can be found in many variations in all kinds of dishes.

We didn’t miss the chance to develop a spicy edamame dip with a little extra touch.

Steps

1 Done 10 min	The edamame beans are processed together with the other ingredients,- the chilies previously crushed, in a blender to a homogeneous mass and then seasoned with a little salt and a pinch of brown sugar.
2 Done 10 min	Tempura prawns Tempura refers to a preparation variant of deep-fried food in Japanese cuisine. Various foods such as meat, fish or vegetables, mushrooms or sprouts are coated with a batter of flour, egg and ice water and fried in hot oil.
3 Done 15 min	The prawns are stripped of their shells before preparation, leaving the tip of the tail intact. With a slight cut along the middle of the back, the intestines are exposed and carefully pulled out with the tip of a knife. To get the prawn straight, 2-3 cross cuts are now made on the top and bottom so that it no longer curves.
4 Done 15	Tempura batter: For a good tempura batter, it is important to have ice cold water and the finest flour possible. First, whisk together the ice water and egg and strain through a fine sieve. Now add all the flour at once and whisk with 4 chopsticks or a fork, being careful not to whisk too much and make the batter smooth - a good tempura batter is more characterized by a light lumpy texture. Traditionally, tempura is fried in sesame oil or tea seed oil at 160°C to 180°C, but another fat can be used for frying without any problems.
5 Done 10	The prawns are now pulled through the freshly mixed tempura batter, completely coated and fried in the fat at about 180°c until crispy and the coating begins to develop a light golden brown color. Briefly drain the prawns of fat on a wire rack or some kitchen paper and serve hot with the edamame dip.