Tempura
Recipe by:
RitaT
To make good tempura at home make sure the batter and the vegetables/prawns are very cold. Also, because you want to drain the tempura well once cooked and not let it get soggy, I drain it on a cake rack in a baking dish above paper towels.
Ready in 1 hour 40 minutes
Saved as a favourite by 9 cook(s)
Ingredients
Serves: 4
- 1 sweet potato, peeled and sliced about 1/2cm thick
- the same amount of pumpkin sliced to the same thickness and size
- 1 onion, peeled and cut into rings
- 1 Asian eggplant, sliced into rings about 1/2cm think. Cut each ring in half
- 12 prawns, cleaned and flattened
- canola oil for frying
- Batter:
- 1 large egg, cold
- 150ml cold water
- 200g of flour, cold (leave flour in the fridge to chill it)
- Tempura Sauce:
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/4 cup bonito (dried fish) flakes
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Preparation method
Prep: 20 minutes | Cook: 20 minutes | Extra time: 1 hour, chilling1.
Chop the vegetables to size, prepare the prawns and put them all in the fridge.
2.
Tempura Sauce: Put all ingredients in a saucepan and gently simmer for about 2 minutes. Strain and discard solids. Set aside.
3.
Batter: In a medium size bowl, lightly beat the egg, add the water and mix it well. Add the flour and mix it using two chopsticks. Do not over mix it, leave a few lumps of flour.
4.
Heat the oil in a wok or large pot. Dip each of the cold pieces into the cold batter and fry until the outside is golden and looking crispy.
5.
The vegetables will first sink to the bottom of the wok (or large pot) and then will rapidly come to the top. Remove with a slotted spoon or Chinese strainer. Drain in a cooling rack set over a baking tray. Serve immediately with the sauce for dipping.
Flat Prawns
To flatten prawns make a shallow cut along the back and press down on the whole prawn to flatten it.
Last updated:
09 May 2013
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