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Prawn & vegetable tempura
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Master crispy tempura with the perfect batter recipe.
Ingredients:
115g (3/4 cup) plain flour
35g (1/4 cup) cornflour
Pinch of bicarbonate of soda
250ml (1 cup) icedwater
1egg, lightly whisked
3ice cubes
1.5L (6 cups) vegetable oil, to deep-fry
250g sweet potato, peeled, thinly sliced
1zucchini, cut diagonally into 1cm thick slices
1 small red capsicum, cut into 2cm thick strips
1bunchasparagus, trimmed
500g peeledgreen prawns
Soy sauce, to serve
Instructions:
Preheat the oven to 110C/90C fan forced. In a large bowl, sift the flour, cornflour, and bicarb to create a lighter batter. Create a well in the center of the dry ingredients.
In a jug, lightly whisk water and egg together. Pour the egg mixture and ice cubes into the flour mixture, and gently combine using chopsticks until just mixed. Leave it slightly lumpy and avoid over-mixing.
Preheat oil in a wok or large saucepan over medium-high heat until it reaches 170°C on a cook’s thermometer. Test readiness by adding a bread cube – if it turns golden in 20 seconds, the oil is ready.
Coat sweet potato slices in batter using chopsticks. Deep-fry until crispy and potato is tender, about 3 minutes. Drain on a large baking tray lined with paper towel.
Coat zucchini in batter and fry until golden for 2 minutes. Then, coat capsicum and asparagus in batter and fry for 1 minute. Arrange all veggies on a wire rack over a baking tray and transfer to the oven.
Coat half of the prawns in the batter and deep-fry for 3-4 minutes until golden and cooked. Place on a tray. Repeat with the remaining prawns. Serve the crispy tempura with a side of soy sauce for dipping.