Tempura Salad with Wasabi Dressing

Crisp tempura prawns on a salad of lettuce, arugula, cucumber, tomato, mango and pineapple, with a creamy wasabi mayonnaise dressing. Lemon and pineapple bring a bright, sour edge that Richberry turns sweet for a while.

Total time: 35 min
Servings: 4
Calories per serving: ≈ 690

Real ingredients
Sour turns sweet
Made to share

Ingredients

Tempura

6 prawns peeled (tails left on) and deveined
1 cup tempura batter mix, prepared following the pack directions and chilled
Oil for deep-frying

Wasabi Dressing

1 cup mayonnaise
1 teaspoon wasabi powder
1 teaspoon water
2 teaspoons rice vinegar
1 tablespoon sesame oil

Salad

1 head iceberg or romaine lettuce, cut into bite-sized pieces
1 bunch arugula, trimmed
1 cucumber sliced into strips
2 plum tomatoes sliced into strips
1 ripe mango sliced into strips
1 can (15 oz) pineapple chunks, drained
2 tablespoons lemon or lime juice
1 tablespoon black and white sesame seeds, toasted

How to make it

Fry the prawns
Heat the oil for deep-frying. Dip the prawns in the chilled batter and fry until crisp, then drain on kitchen paper.
Make the dressing
Mix the wasabi powder, water and rice vinegar in a bowl. Stir in the mayonnaise and sesame oil, season to taste and mix well.
Dress the salad
Toss the lettuce, arugula, cucumber, tomatoes, mango and pineapple with the lemon juice and some of the dressing.
Assemble and serve
Arrange the salad on a plate, top with the tempura prawns and sesame seeds, and drizzle over more dressing if you like.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry