Assorted Tempura

Recipe By:
Spice
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Assorted Tempura
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  • Yield 6 Servings
  • Level Medium

The Japanese delicacy includes sweet potatoes and squids here along with the commonly used prawns. A must try!
 

Ingredients

  • 1 small sweet potato (about 115 grams or 4 ounces)
  • 8 large tiger prawns (shrimp)
  • 1 small squid, cleaned
  • Vegetable oil, for deep frying
  • Flour, for coating
  • 1 small carrot, cut into matchsticks
  • 4 shiitake mushrooms, stems removed
  • 50 grams / 2 ounces french beans
  • 1 red bell pepper, seeded and sliced into 3/4 inch thick strips
  • For the dip:
  • 200 ml / 7 fluid ounces / 1 cup water
  • 45 ml / 3 tablespoon mirin (sweet rice wine)
  • 10 grams / 1/4 ounces bonito flakes
  • 45 ml / 3 tablespoon japanese soy sauce
  • For the batter:
  • 1 egg
  • 90 ml / 6 tablespoon iced waer
  • 75 grams / 3 ounces / 3/4 cup plain (all-purpose) flour
  • 2.5 ml / 1/2 teaspoon baking powder
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Directions

  1. 1. Mix the dip ingredients in a pan. Bring to the boil, cool, then strain. Divide among 4-6 bowls.
  2. 2. Slice the unpeeled sweet potato thinly. Put in a bowl with cold water to cover.
  3. 3. Peel the prawns, leaving the tail shells intact, and de-vein. Lay a prawn on its side. Make three or four diagonal slits, about two-thirds of the way in towards the spine, leaving all the pieces attached. Repeat with the rest. Flatten with your fingers.
  4. 4. Cut the body of the squid into 3 cm / l 1/4 inch thick strips.
  5. 5. Put the egg in a large bowl, stir without beating and set half aside. Add the iced water, flour and baking powder. Stir two or three times, leaving some flour unblended.
  6. 6. Heat the oil in a deep fryer to 185 degrees C / 365 degrees F. Dust the prawns lightly with flour. Holding each in turn by the tail, dip them into the batter, then carefully lower them into the hot oil; cook until golden.
  7. 7. Fry the remaining prawns and the squid in the same way. Keep warm.
  8. 8. Reduce the temperature of tile oil to 170 degrees C / 340 degrees F. Drain the sweet potato and pat dry. Dip the vegetables into the batter and deep fry. Drain well, then keep warm and serve with the dip.
 
 
  • Did you know?

    You can make tempura from other vegetables as well. Batter and deep fry the carrots and beans in small bunches. The mushrooms look best if only the undersides are dipped. Cut a cross in the upper side of the mushroom cap, if you like.