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Tempura with ginger sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 1 medium (about 100g) carrot, peeled
  • Vegetable oil, to deep-fry
  • 24 medium green prawns, peeled with tails left intact, deveined
  • 1 small (about 80g) white onion, thinly sliced crossways
  • 16 large fresh basil leaves, washed, dried
  • Pinch of salt
  • 330ml (1 1/3 cups) iced water
  • 2 egg yolks
  • 30.00 ml white vinegar
  • 200g (1 1/3 cups) plain flour
  • 1.25 gm bicarbonate of soda
  • 18.40 gm vegetable oil
  • 5cm-piece fresh ginger, peeled, finely grated
  • Pinch of dried chilli flakes
  • 80ml (1/3 cup) rice wine vinegar
  • 80ml (1/3 cup) soy sauce
  • 60ml (1/4 cup) water
Instructions:
  • Preheat the oven to 120°C and line a baking tray with paper towel. Use a vegetable peeler to create thin, long ribbons of carrot. Set aside.
  • To prepare the ginger sauce, warm the oil in a small saucepan over medium-high heat. Combine ginger, garlic, and chili, and sauté for 1 minute until aromatic. Pour in vinegar, soy sauce, and water, and bring to a boil. Lower heat to medium and simmer uncovered for 3 minutes until slightly reduced. Let it sit off the heat for 15 minutes to cool to room temperature.
  • Heat up enough oil in a large heavy-based saucepan or wok to reach halfway up the side. Test the oil with a cube of bread - it should turn golden brown in 10 seconds at 190°C.
  • In a large bowl, combine water, egg yolks, and vinegar. Add flour and bicarbonate of soda, then gently whisk until just combined with some lumps remaining (avoid overmixing).
  • Holding prawns by their tails, coat each of the 12 prawns in the batter one at a time. Deep-fry until golden and crispy, about 2 minutes. Transfer to a prepared tray and keep warm in the oven. Repeat with remaining prawns, ensuring to adjust oil temperature between batches. Coat carrot in batter and deep-fry until golden, about 2 minutes. Add to tray with prawns to keep warm. Repeat process with onion and basil leaves in two more batches. Season the tempura with salt before serving.
  • Present the tempura elegantly on platters and accompany with the flavorful ginger sauce.

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