Haru Recipe

Inspired by Takashi

Time1h 30m

Serves4

grilled teriyaki chicken with tiger prawn and vegetable tempura

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Ingredients

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Chicken

1 1/8 lb (500 grams) Boneless, skinless chicken thighs

0.42 cup (100 ml) Teriyaki sauce

1 tbs Toasted sesame oil

Prawns

10.6 oz (300 grams) Tiger prawns, deveined and shelled

2 cloves Garlic, minced

1 tbs ReaLemon lemon juice

Vegetable Tempura

3 1/2 oz (100 grams) 00 bread flour

1 3/4 oz (50 grams) Cornstarch

7/8 cup (200 ml) Ice-cold water

2 1/8 cup (500 ml) Vegetable oil (for frying)

10.6 oz (300 grams) Mixed vegetables (e.g., zucchini, bell peppers, carrots)

Garnish

2 tbs Chopped green onions

1 tbs Sesame seeds

Method

Preparation of Chicken

Marinate the Chicken

In a bowl, mix the chicken thighs with teriyaki sauce and sesame oil. Allow it to marinate for at least 30 minutes.

Cooking the Chicken and Prawns

Grill the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked.

Cook the Prawns

In a separate pan, heat a little oil over medium heat. Add minced garlic and sauté for 30 seconds. Add the tiger prawns and lemon juice, cooking until they turn pink, about 2-3 minutes.

Making Tempura

Prepare the Tempura Batter

In a bowl, mix the all-purpose flour and cornstarch. Slowly add ice-cold water until you achieve a smooth batter.

Fry the Vegetables

Heat vegetable oil in a deep pot. Dip the mixed vegetables into the batter and fry until golden brown. Remove and drain on paper towels.

Serving

Plate the Dish

On a serving platter, arrange the grilled chicken, tiger prawns, and vegetable tempura. Garnish with chopped green onions and sesame seeds.