Tip: Dashi is a Japanese soup and cooking stock typically made from fish and sea weed. It has a savoury flavour known as umami. You can find the convenient dashi stock powder in the International isle of major supermarkets.

Serve with Emerson’s pilsner beer. You will need toothpicks/skewers, chopsticks and a metal sieve.

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Tempura

100 g	Sea Cuisine giant prawns (Main)
½ bag	The Fresh Grower sweet stem broccoli (Main)
1 cup	Pumpkin, peeled and in thin slices (Main)
1 handful	Green beans (Main)
1	Onion, cut in wedges (secured with a skewer or toothpick) (Main)
2 cups	Olivado avocado cooking oil

Batter

1 cup	Chantal Organics flour, plus extra for coating
½ tsp	Salt
2 cups	Soda water, ice cold
1	Woodland egg

Dipping sauce

1 cup	Dashi stock
¼ cup	Lee Kum Kee soy sauce
¼ cup	Mirin
2 tsp	Brown sugar
1 tsp	Ginger, finely grated

Directions

1. In a wok over a high heat, fry off the garlic and Sunrice Brown Rice & Quinoa infused with Lemongrass, Coconut & Chilli in coconut oil until golden and popping.
2. Add the prawns, pak choy and snow peas and fry for a further 2 minutes until heated through.

3. Add the fish sauce, soy sauce and sweet chilli.

4. Garnish with fresh coriander and lime wedges.

See more Japanese inspired recipes

• Ancient grains chicken katsuwith brown rice and buckwheat
• Prawn, lemongrass, coconut and chilli fried rice
• BBQ Japanese meat skewers