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Prawn & vegetable tempura
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Crispy tempura prawns with tangy soy dipping sauce.
Ingredients:
1 tsp dashi powder
62.50 gm water
40.00 ml mirin
42.00 gm light soy sauce
1/4 tsp finely gratedlemon rind
1/2 tsp finely gratedginger
1egg, lightly whisked
250.00 ml chilledsoda water
125.00 ml plain flour
65.00 gm cornflour
Vegetable oil, to deep fry
12 large green king prawns, peeled leaving tail intact, deveined
2bunchesasparagus, woody ends trimmed
1baby fennel, ends trimmed, cut into wedges, leaves reserved
Plain flour, to dust
Instructions:
For the lemon soy dipping sauce: In a small bowl, mix together dashi and water until dashi dissolves. Then, add mirin, soy sauce, lemon rind, and ginger. Stir well to combine all the flavors.
For the tempura batter, in a medium bowl, mix together egg and soda water. Add the combined flours and gently stir with a whisk until just combined, leaving the batter slightly lumpy.
Warm up oil in a wok over medium heat until it reaches 170C. Gently coat the prawns, asparagus, and fennel wedges and leaves with flour.
Coat a couple of prawns with the batter and fry until golden and cooked, around 2-3 minutes. Use a slotted spoon to transfer them onto a paper towel-lined plate. Repeat with the rest of the prawns, asparagus, and fennel. Arrange on a platter and serve with sauce.