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Tempura bites

Made from potato-polenta rolls, prawns, Korean BBQ sauce, and of course tempura flour. Vary endlessly with your desired garnish.

This recipe is part of the 'summer school streetfood snacks'.
Click here to view the entire workshop.

Ingredients

potato polenta rolls
Prawns
Korean barbecue sauce
Tempura flour

Panko red curry
fresh fries cubes
rice crispies
Tenkasu
mini croutons
Japanese mayonnaise
Sriracha mayonnaise

Preparation

  1. Crumble the potato polenta roll into a mixing bowl.
  2. Add a splash of barbecue sauce and knead well until it becomes a creamy mixture.
  3. Fry the prawns in sesame oil and season with salt.
  4. Cut into pieces and mix this as a garnish through the potato mixture.
  5. Roll into balls (knead well) and freeze lightly (so not completely frozen).
  6. Mix the tempura flour with ice-cold water until it has the consistency of yogurt.

  1. Skewer the balls, dip in the batter, and then roll in the desired garnish such as panko red curry, cubes of fresh fries, rice crispies, tenkasu, or mini croutons.
  2. Deep-fry at 175°C until crispy and hot.
  3. Serve with Japanese mayonnaise and Sriracha mayonnaise.