Prawn & Vegetable Tempura There's a very good chance that this classic of Japanese cuisine could have
originated in Spain and taken to Japan by missionaries in the 16th century.
Vegetables, seafood and/or meat are coated in a light batter and deep fried.
Terrific served with a dipping sauce. Unlike with pancakes, the batter is
best made just before cooking.
Serves 4-6
cut into sticks
1 capsicum, flesh cut into sticks
1 cup broccoli florets
1 cup cauliflower florets
2 or 3 small carrots,
cut into strips
A dozen or so prawns,
shelled and de-veined
Cornflour
Oil for deep-frying
Dipping Sauce
300ml chicken stock or
dashi (Japanese soup stock)
2 tbsp mirin (Sweet Japanese rice wine)
2 tbsp soya sauce
2 tsp sugar
2 tsp fish sauce
1 tsp minced ginger
Batter
1 cup self-raising flour
1/4 cup cornflour
1 large egg yolk
300ml iced water
Pinch salt
Wash and dry vegetables and prawns. Dust with cornflour just before cooking.
Batter
Mix flour and cornflour together. Mix egg yolk and iced water. Quickly beat into
flour mixture. (Refrigerate if not using immediately).
Dipping Sauce
Mix ingredients in a pan, bring to the boil and simmer to reduce mixture to a smooth syrup.
To Cook
Put plenty of oil in a large saucepan or wok. Heat up to 180C (a piece of bread dropped in
should quickly come to the surface and start cooking frantically). Toss the cornflour-dusted
ingredients in the batter, a few pieces at a time and deep fry a few pieces at a time. Remove
when golden brown with tongs or slotted spoon. Drain on paper towel.
Degree of difficulty:Low/Medium
Keepability: Best eaten immediately.
Serve with dipping sauce.
|
|
|
|
