Tempura

 INGREDIENTS

 1 cup cold water
3-4 ice cubes
1 whole egg (lightly beaten)
¾ cup plain flour
¾ cup cornflour or rice flour
500g green prawns, peeled, deveined
2 bunches of broccolini
1 red capsicum, sliced thickly
Vegetable oil for deep-frying
50 ml Japanese soy sauce
1 clove garlic, finely chopped
1 red chilli finely chopped
1 green onion, thinly sliced

METHOD

 In this recipe it is important to have all the ingredients ready to go before you make the batter. Hence, ensure you have the prawns and broccolini trimmed and cleaned and the oil heating to 170°C; before you begin mixing the batter. Make the dipping sauce by combining ingredients in a small bowl; set aside until ready to serve.

For the batter; using a fork or small whisk, combine the water, ice and egg in a small jug.

Sift the flours into a medium mixing bowl.

Make a well in the flour and add water and egg mixture. Mix with a spoon or chopsticks until the consistency of light pancake batter. Do not over-stir. Batter should be lumpy.

A little extra water may be added to reach correct consistency. Test with spoon, vegetable or finger. The batter should form a light coating.

Once oil reaches correct temperature, dip vegetables and prawns briefly into batter and deep - fry a few pieces at a time until golden brown and crispedand serve immediately with dipping sauce.

 

 



This product was added to our catalog on Wednesday 14 July, 2010.