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Bbq Prawn Skewers with Tempura-battered Aubergine

Name: Bbq Prawn Skewers with Tempura-battered Aubergine
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Cuisine: British
Ingredients: For the tempura-battered aubergine; 300ml vegetable oil for deep frying; 100g plain flour; 150ml cold sparkling water; 2 baby aubergines sliced into 1cm/½in rounds; For the skewers; 2 baby pak choi; 2 king prawns peeled and deveined; 1 tbsp vegetable oil; ½ lime cut into wedges

Over a year ago 3,457 views

Prep: 25 mins

Cook: 30 mins

Serves: 1

British Main Course

Ingredients

For the tempura-battered aubergine
300ml vegetable oil for deep frying
100g plain flour
150ml cold sparkling water
2 baby aubergines sliced into 1cm/½in rounds
For the skewers
2 baby pak choi
2 king prawns peeled and deveined
1 tbsp vegetable oil
½ lime cut into wedges

Accompaniment

Sponsored

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Description

Yum, as found.

Method

1
1. For the tempura-battered aubergine, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Place the flour in a bowl and whisk in enough sparkling water to make a smooth batter.
3. Dip the aubergine slices into the batter to completely coat, shaking off any excess, then place carefully into the hot oil. Deep fry for 3-4 minutes, or until crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
4. For the skewers, heat a griddle pan. Thread a pak choi and a prawn onto a bamboo skewer, then repeat with another skewer. Drizzle the skewers with vegetable oil and place in the hot griddle pan. Cook for 1-2 minutes on each side, or until the prawns are cooked through.
5. To serve, place the skewers on a plate with the aubergine and garnish with lime wedges