Tempura prawns & asparagus

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

I often get cravings for tempura and just have to order it to get the urge out of my system. I can then, though, get bored of it halfway through and end up leaving much on my plate. Like most things, however, if you use interesting ingredients it excites the palate, and this sauce from the London Nobu Restaurant helps the cause.


  • 16 medium asparagus tips, cut to about 8-10 cm long
  • vegetable or corn oil for deep-frying
  • 8 medium-large tiger prawns, shelled wi


  1. First make the sauce: in a non-reactive bowl, whisk the egg yolks with the salt and pepper, then gradually trickle in the rice vinegar and oil until the sauce thickens. Add the sweet chilli garlic sauce.
  2. Blanch the asparagus in boiling salted water for 2 minutes, then refresh in cold water, drain and pat dry.
  3. Preheat vege