1 / 1 Picture by: RitaT
- 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
- 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
Preparation:20min › Cook:20min › Extra time:1hour chilling › Ready in:1hour40min
- Chop the vegetables to size, prepare the prawns and put them all in the fridge.
- Tempura Sauce: Put all ingredients in a saucepan and gently simmer for about 2 minutes. Strain and discard solids. Set aside.
- 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.
- 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.
- 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.
To flatten prawns make a shallow cut along the back and press down on the whole prawn to flatten it.
See it on my blog
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