Tempura is a Japanese method of deep-frying seafood and vegetables with a light and natural batter. The result of the batter is usually lighter in colour (a faint yellow) compared to most other deep-fried food, using iced water, yolk and flour for the batter. The popular range of fritters made into tempura includes seafood such as fish, squid, prawns and oysters, as well as vegetables such as zucchini, eggplants, carrots, mushrooms, enoki etc. These are in turn dipped into a light soy sauce or egg mayonnaise while serving.
- Large prawn: 8, deshelled, leaving tails intact, pat dry
- Calamari (or white fish): washed, sliced thinly, pat dry
- Zucchini: 1, sliced diagonally, pat dry
- Carrot: 1, sliced diagonally, pat dry
- Ice water: 1 cup
- Egg yolk: 1
- Plain flour, 1 cup + 1 cup, sifted for dusting
- Oil: for deep-frying
- Light soy sauce: 1/4 cup
- Lemon juice: 2 tbsp
- Mirin: 2 tbsp
- Sake: 1 tbsp
- Score prawn bellies horizontally and press down to straighten. Set aside with the rest of the ingredients.
- Using a pair of chopsticks, stir together ice water, egg yolk & 1 cup plain flour. Stir lightly, leaving small lumps. Set batter beside ingredients.
- Heat oil in wok.
- Dust seafood / vegetables in 1 cup plain flour. Dip in batter, allowing excess to drain.
- Deep-fry in oil at 330 degrees Celsius till golden brown. Drain on paper towel.
- Combine soy sauce, lemon juice, mirin & sake. Serve as a dipping sauce with tempura.
Do not over stir at step 3 above as this will cause the batter to become too thick.
The guy said that he loved eating them as the batter tasted great and delicious. I think they could be done better if I could achieve the exact temperature of the oil (I suspect it’s too low). I kind of have a fear for deep-frying nowadays due to a previous bad experience so didn’t dare to crank the heat up. Good to get a thermometer if you have it!
I actually love the vegetable tempura a lot more than the seafood ones. They really taste great and light and naturally sweet. No additional flavours required!
3 – 4 persons as main dish