Don’t settle for sparkling water to keep your batter light - make the
blushing Pongracz Rosé Cap Classique one of your key ingredients to give your
recipe a seductive bubbly twist.
A superb Méthode Cap Classique, Pongrácz Rosé is made in the
time-honoured French tradition of secondary bottle fermentation. Be sure to
have an extra bottle or two and flutes on hand to enjoy with the prawns.
Herewith the delicious recipe, courtesy of www.crushmag-online:
Tiger prawns in
Pongrácz tempura with ginger, lime and raspberry sauce
Makes 6 portions | Preparation time: 30 minutes | Cooking time: 15 minutes
Ingredients:
Tempura
1 egg white
75 g cake flour, plus extra
½ C (125 ml) Pongrácz Rosé Cap Classique
½ C ice cubes
Sauce
1 Tbsp (15 ml) crushed ginger
Juice of 2 limes (strained)
24 raspberries
2 Tbsp (30 ml) castor sugar
1 medium red chili, seeded and finely chopped
1 small clove garlic, crushed
1 Tbsp (15 ml) olive oil
Prawns
2 C (500 ml) vegetable oil
18 large tiger prawns, shelled and deveined
Method:
Tempura
Place the egg white into a mixing bowl and whisk
lightly. Add the flour, Pongrácz Rosé Cap Classique and ice cubes, and whisk
gently until almost smooth. Do not overwork the batter. Keep to one side to
rest while you make the sauce.
Sauce
Place all the ingredients in a saucepan over medium
heat, stirring until the raspberries have broken up and the sauce is sticky.
Prawns
Heat the oil in a deep pot. Lightly dust the prawns
with flour and dip into the tempura, and then place into the hot oil, one at a
time. Deep-fry for 45–60 seconds until golden. Drain on paper towels.
Serve on a platter with bowls of the dipping sauce.