Serve 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Preparation time: 20 minutes
Cooking time: 30 minutes
INGREDIENTS:
60 g all purpose flour for dredging
1 eggplant, cut diagonally into long, thick slices
120 g pumpkin or sweet potato, peeled and sliced into thin wedges
100 g green beans, trimmed
1 small onion, cut in crescents
4 fresh shiitake mushrooms, stems removed
90 g fresh or frozen green peas
8-10 prawns, peeled and deveined, with tails intact
4 whitebait, about 60 g each, or white fish fillet, sliced
4 scallops, cleaned and sliced in half horizontally
Oil for deep-frying
Tempura dipping sauce
HOW TO MAKE:
1. Put flour for dredging in mixing bowl and set aside.
2. Heat oil In a wok or deep-fryer to 160 Celcius.
3. To prepare first batch batter, beat 1 egg yolk with 1 cup ice water in a mixing bowl until smooth. Add 1 cup flour all at once, and stir briefly with chopsticks or a fork until just combined. The batter may be lumpy but should be quite thin. Do not overmix.
4. Dredge the eggplant, pumpkin, green beans and onion pieces in flour, shaking off any excess. Dip a slice of vegetable into the batter and gently shake off any excess.
5. Carefully slip vegetables, 5 to 6 at a time, into the hot oil, and cook, turning once, until crisp, about 2 to 3 minutes. Remove from oil with a slotted spoon and drain on a wire rack or paper towels.
6. To cook mushrooms, spoon batter on the underside of the mushrooms, shaking off any excess. Place mushrooms in oil, batter side down, and fry, turning once, until tender, about 1 minute. Remove from oil with a slotted spoon and drain on paper towel.
7. Sprinkle green peas lightly with flour. Scoop about 1 tbsp peas into a slotted spoon and coat the peas in batter. Let excess batter from peas drip from spoon. Carefully place peas into the oil and cook for 2-3 minutes, turning once, until batter is crisp. Remove from oil and drain on paper towel.
8. Heat oil to 180 C. Meanwhile, prepare second batch batter. Dredge the seafood with flour and dip into batter. Cook seafood until golden brown and crisp, about 3 minutes. (Prawns may take 1 minute more, depending the size). Remove from oil with a slotted spoon and drain on paper towel.
9. Pour about 3 tablespoons warm tempura dipping sauce into small bowls and serve with an assorted tempura.
TEMPURA DIPPING SAUCE:
This dipping sauce is made by blending 250 ml basic dashi stock, 4 tbsp soy sauce, 3 tbsp mirin, 3 tbsp shredded daikon, and 3 teaspoons shredded fresh ginger. Stir well to mix.
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