Junior sous chef at Planet restaurant, Mount Nelson Hotel, Cape Town, and Sunday Times Chef of the Year in 2011 cooks up some Tempura Prawns with Chimichurri Sauce

Graduate of the Prue Leith Chefs Academy in Centurion.

Cheffing is something to recommend but only if you really want to do it. It's hard work but at the same time so much fun. My motto is that if you have a talent and passion for something, as I do for food, then keep going, no matter what.

TEMPURA PRAWNS WITH CHIMICHURRI SAUCE

Serves 2-4

Ingredients:

500g prawns

Chimichurri sauce:

30ml (2 tbsp) chopped fresh basil

45ml (3 tbsp) chopped fresh parsley

45ml (3 tbsp) chopped fresh coriander

2 cloves garlic, chopped

2 chillies, seeded and chopped

60ml ( cup) balsamic vinegar

75ml ( cup) olive oil

5ml (1 tsp) fish sauce

1 anchovy fillet, chopped

75ml ( cup) chicken stock

15ml (1 tbsp) lemon juice

15ml (1 tbsp) freshly ground black pepper

Tempura batter:

50g rice flour

25g corn flour

25g cake flour

2.5ml ( tsp) baking powder

Salt, to taste

200ml ice-cold soda water or sparkling water

Oil, for deep-frying

Method:

Shell and devein the prawns, leaving the tails on. For the sauce, combine all the ingredients, mix well and set aside. For the batter, combine the dry ingredients in a bowl and whisk in the iced soda water. Heat oil in a deep pot, dip the prawns in the batter and deep-fry till golden brown. Serve immediately, with the chimichurri as a dipping sauce.