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Tempura
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Japan's famous tempura: popularized as street snack in 1770s.
Ingredients:
  • 115g plain flour
  • 35g cornflour
  • Pinch of bicarbonate of soda
  • 1 egg, lightly whisked
  • 250ml soda
  • Vegetable oil, to deep-fry
  • Plain flour, extra, to coat
  • 1 carrot, peeled, diagonally sliced
  • 1/4 butternut pumpkin, peeled, seeded, thinly sliced
  • 1 red capsicum, quartered, seeded
  • 1 small eggplant, thinly sliced
  • 1 bunch asparagus, trimmed
  • 300g green king prawns, peeled, deveined, leaving tails intact
  • Light soy sauce, to serve
  • Wasabi, to serve
Instructions:
  • In a medium bowl, sift together the flour, cornflour, and bicarbonate of soda. Create a well in the center, add the egg and soda water, and gently whisk with chopsticks until just combined; the mixture should be lumpy. Nestle the bowl in a larger bowl filled with iced water.
  • Heat a 6cm depth of oil in a large saucepan over high heat. Test the oil readiness by frying a cube of bread until golden-brown in 10 seconds.
  • 1. Spread extra flour on a plate. Lightly coat the vegetables by dipping them in the flour. Next, dip one quarter of the vegetables individually into the batter, ensuring to shake off any excess. Deep-fry until golden brown and tender, for about 2-3 minutes.
  • Transfer fried vegetables to paper towel-lined plate using a slotted spoon. Repeat with remaining vegetables. Lightly coat prawns with extra flour, then dip them in the batter one at a time. Deep-fry prawns for 3-4 minutes until golden brown and cooked through.
  • Arrange the vegetables and prawns on a platter. Serve promptly with soy sauce and wasabi on the side, if preferred.

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