Japan

Tempura

Name: Tempura
Total time: 40 min
Yield: 2
Cuisine: Japan
Ingredients: 8 Prawns; 200 g Vegetables (sweet potato, eggplant); 150 g Tempura flour; 200 ml Ice water; for tentsuyu Dashi & soy sauce (dip); to serve Daikon, grated

Featherlight deep-fried prawns and vegetables

Portuguese missionaries brought the technique of battering to Japan in the 16th century; from it came tempura – its own art form of lightness.

The secret is the ice-cold, barely mixed batter and hot oil: this creates an airy, crisp coating that doesn't turn greasy.

Servings2

Time40 min

LevelMedium

Ingredients

Prawns8
Vegetables (sweet potato, eggplant)200 g
Tempura flour150 g
Ice water200 ml
Dashi & soy sauce (dip)for tentsuyu
Daikon, gratedto serve

★ = available authentic in the Asia Boutique

Preparation

Warm a tentsuyu dip of dashi, soy sauce and mirin.
Mix the tempura flour with ice water only roughly (lumps are fine).
Drag the prawns and vegetables through the batter.
Deep-fry in 175 °C oil until pale golden and crisp.
Drain on a rack, serve with the dip and daikon.

Make it original

Real tempura flour and dashi make the airy crust and the dip. Available in the Asia Boutique.

Discover ingredients