Mark Inglis Blog

Hi Everyone

Things have been rather hectic here as my mum is in hospital so I have been backwards and forwards to visit her. I am pleased to report that she is on the mend and should be out of hospital later this week. What has this done for my attempt to lose belly fat, well it has helped get me out of the house which is the place where I watch TV so it has had a positive impact upon my weight loss. In addition to this I have been taking the hound out on my bike, boy has he got energy to burn!
Now for the next week my aim is to cook meals everyday starting with this beautiful prawn and sea lettuce tempura. Living in the UK it is easy to find sea lettuce all around the coast of the UK on rocks and in the many rock pools that frequent the sands of the estuaries dotted around the coast. I’m sure it is as easily obtainable around much of the world with a similar climate to the UK. It can be eaten raw however it is beautiful put together with prawns and Japanese tempura batter (shh, it is nice though).

Here’s the ingredients:

· 1 bag of freshly collected sea lettuce which has been trimmed and washed with fresh water;
· 3-4 dozen big fresh prawns;
· 1 small bunch of fresh spring onions which have been chopped into 3 cm lengths;
· Olive Oil for deep frying;
· Salt.

The Tempura Batter.
· 250 grams plain flour;
· 1 big or 2 small egg yolks
· 350ml water
· A pinch of salt.

Dipping sauce.
· 2 tables spoons of soy sauce;
· 1 tablespoon rice wine vinegar;
· 2 spring onions, cut finely.

Boil and blanch the live/raw prawns in a pan of well salted water for 30 seconds then drain and leave them to cool prior to peeling. Take a piece of sea lettuce and wrap each prawn. Thread the prawn and sea lettuce bundle onto a cocktail stick with the spring onion mixed together on the stick. You should try to get 3 prawns on 1 stick.

To make the Tempura batter briskly mixes all the ingredients adding additional water if needed until the mix resembles think paint. You should not over mix the batter as this can reduce the light texture that is required, if there are some lumps don’t worry.

To make the sauce mix the soy sauce and the rice wine vinegar then add the chopped spring onions. Heat some olive oil in a large pan and dip each cocktail stick in the batter then drop straight into the hot oil, fry for about one minute until crisp. Drain the prawn tempura on kitchen roll dip and enjoy. I know batter is fattening but the key to losing weight is variety and not over indulging, it does not have to be boring!

Kind Regards

Mark Inglis

Tags: lose belly fat

by admin on April 1st, 2009 | RSS | trackback