Prawn Tempura

Prawn Tempura

Published on August 30, 2014 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

One of my favourite Japanese dishes is Tempura, the secret of this recipe is the batter, and you don’t want to mix the ingredients completely as the perfect butter needs to be fluffy. In the batter you always use normal or sparkling water and needs to be cold, if you use warm water the batter will not set nicely!

This dish can be served as a main dish accompanied with noodles or as a nice snack at a hangout night served with a chilled white wine or champagne!

Recipe Rating

  • (6.6 /5)
  • 698 ratings

Ingredients

  • For the Dipping Sauce
  • 100 ml vegetable stock
  • 4 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 2 tbsp dry sherry
  • Thumb-sized piece root ginger
  • Sprigs of coriander to garnish
  • For the Tempura Batter
  • Vegetable oil for deep frying
  • 4 tbsp cornflour
  • 1/2 tsp salt
  • 3 large egg whites
  • 500 g (1 lb 2 oz) mixed vegetables
  • baby spinach leaves
  • mushrooms
  • peppers
  • 12 large peeled prawns, tail section left on

Nutrition Info

Instructions

  1. To make the dipping sauce place the stock, soy sauce, chilli sauce, sherry and ginger in a large pan and bring to the boil. Simmer for 5 minutes.
  2. Meanwhile, heat 4cm (1 1/2 inch) of oil in a wok. Mix together the cornflour and salt. Whisk together the egge whites and 4 tablespoons cold sparkling water until light and frothy. Dust the vegetable pieces and prawns with the cornflour, then dip in the frothy egg; deep fry in batches for 3 - 4 minutes until golden. Drain on kitchen paper.
  3. Pour the sauce into small bowls. Pile the vegetables onto serving plates and serve immediately with the Prawns.
  • Servings : 3
  • Ready in : 30 Minutes
  • Recipe Type :

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  • Average Rating

  • (6.6 / 5)