Tempura is a Japanese dish that is made out of crispy deep fried seafood and vegetables. Usually ingredients such as prawns, squash, carrots, eggplants, green beans, sweet potatoes and okra are used. Tempura can be eaten on its own, with sauce or as a part of other dishes such as soba or udon soup, a very light dish with a really distinctive crispy batter. This crispy batter with most inside is what defines a really good tempura and the secret is really simple which I will explain below.
- In a big mixing bowl add ice cubes and place a smaller bowl on top.
- Mix all batter ingredients lightly on the smaller bowl, just enough to make the flour moist, do not over mix.
- Heat oil to 180C in a deep fryer.
- Now dip 1 prawn or sweet potatoes at a time in the cold batter into the fryer. Cooking 3 items at a time and give a good drizzle of the cold batter on top, this will give volume and more texture to the item that is cooked. Cook for no more than 1 minute or until it is light brown in colour.
- Scoop out everything in the fryer, place in a towel lined plate then cook the remaining ingredients.
- Mix sauce ingredients together then serve it with freshly cooked tempura.
Cooking time is per batch