Prawn and Vegetable Tempura
The Japanese way of frying, learnt from Portuguese missionaries: prawns and vegetables in an ice-cold, barely mixed batter that fries up lacy, pale and crisp, served at once with a light dashi dipping sauce and grated radish.
Ingredients
Ingredients
- 200 ml dashi
- 50 ml soy sauce
- 50 ml mirin
- 12 raw king prawns, peeled, tails on
- 1 small sweet potato, in 5 mm slices
- 1 small aubergine, in 1 cm slices
- 8 shiitake mushrooms
- 1 green pepper, in strips
- 1.5 l sunflower oil, for deep-frying
- 1 egg yolk
- 240 ml ice-cold sparkling water
- 120 g plain flour
- 30 g cornflour
- 3 tbsp plain flour, for dusting
- 100 g daikon or white radish, finely grated
Nutrition (estimated)
high confidenceRecipe total: 16110 kcal · P 420.3g · C 246.8g · F 1526.3g
Estimated from 15 of 15 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1For the dipping sauce, bring the dashi, soy sauce and mirin to the boil, then keep it warm.
- 2Make three or four shallow cuts across the underside of each prawn and press it flat so it stays straight in the oil. Pat the prawns, sweet potato, aubergine, mushrooms and pepper completely dry.
- 3Heat the oil in a deep pan to 175°C.
- 4Only now make the batter: stir the egg yolk into the iced sparkling water, add the flour and cornflour and mix with chopsticks in a few strokes. Leave it lumpy, because overmixing develops gluten and makes the coating heavy and doughy.
- 5Dust each piece lightly with the flour for dusting, dip it in the batter, let the excess drip off and lower it into the oil.
- 6Fry a few pieces at a time, the vegetables for 2–3 minutes and the prawns for 1–2 minutes, until crisp and pale gold rather than brown. Drain on a rack and skim out stray bits of batter between batches.
- 7Serve at once with the warm dipping sauce and a mound of grated radish to stir into it.
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Questions and answers
How long does Prawn and Vegetable Tempura take to make?
About 50 minutes: 25 min prep and 25 min cooking.
What ingredients do you need for Prawn and Vegetable Tempura?
14 ingredients: dashi, soy sauce, mirin, raw king prawns, sweet potato, aubergine, shiitake mushrooms, green pepper, sunflower oil, egg yolk, ice-cold sparkling water, plain flour and 2 more.
How many servings does this Prawn and Vegetable Tempura recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Prawn and Vegetable Tempura?
About 4028 kcal, with 105.1 g protein, 61.7 g carbohydrate and 381.6 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Prawn and Vegetable Tempura recipe suit?
It is dairy-free.
What cuisine is Prawn and Vegetable Tempura?
Prawn and Vegetable Tempura comes from Japanese cuisine.
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