Japan

Prawn and vegetable tempura

Name: Prawn and vegetable tempura
Total time: 40 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 250 g large prawns peeled, tails on prawns (shrimp); 1 small in thin rounds sweet potato; 1 small in slices brinjal (eggplant, aubergine); a handful button mushroom; 3/4 cup plus extra for dusting maida (all-purpose flour, plain flour); 2 tbsp cornflour (cornstarch); 1 cold egg; 160 ml ice cold for batter 120 ml for dip water; Cooking oil (vegetable oil), for deep frying (about 5 tbsp absorbed); a pinch salt; a small piece kombu; a small handful bonito flakes; 2 tbsp soy sauce; 2 tsp sugar; a piece finely grated radish (daikon radish, mooli)

Lacy, crackling batter that shatters at a touch. The trick is ice cold and lumpy.

40 minTime

26 gProtein each

mildSpice

Batter from Portugal2 chapters · 1 min read

Make it your way

Grandma's wayPrawns and vegetables in a light, cold batter, fried and served at once.

The original

535kcalsame

26 gproteinsame

5 gfibresame

40minutessame

Tempura, home style.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)250 g large prawns, peeled, tails on

Sweet potato1 small, in thin rounds

Brinjal (eggplant, aubergine)1 small, in slices

Button mushrooma handful

Maida (all-purpose flour, plain flour)¾ cup plus extra for dusting

Cornflour (cornstarch)2 tbsp

Egg1, cold

Water160 ml ice cold for batter, 120 ml for dip

Cooking oil (vegetable oil)for deep frying (about 5 tbsp absorbed)

Salta pinch

Kombua small piece

Bonito flakesa small handful

Soy sauce2 tbsp

Sugar2 tsp

Radish (daikon radish, mooli)a piece, finely grated

Method

5 steps

1Make the dip: simmer 120 ml water with kombu and bonito for 2 minutes, strain, add soy and sugar.
2Make small cuts on the belly of each prawn and press flat so they stay straight. Pat everything very dry and dust with flour.
3Heat oil to about 175°C. Beat the egg into the ice water, then add flour and cornflour and stir only a few strokes.
4Dip pieces in batter and fry a few at a time, vegetables 2 to 3 minutes, prawns 1 to 2 minutes, until pale gold and crisp.
5Drain on a rack and serve at once with the dip, grated radish and salt.

Serve it like this

Arrange on paper on a tray or plate, prawns leaning on vegetables, with dip, grated radish and a little salt in small dishes. Serve in batches as they fry.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Prawn and vegetable tempura

Lacy, crackling batter that shatters at a touch. The trick is ice cold and lumpy.

40 minTime

26 gProtein each

mildSpice

Batter from Portugal2 chapters · 1 min read

Make it your way

Grandma's wayPrawns and vegetables in a light, cold batter, fried and served at once.

The original

535kcalsame

26 gproteinsame

5 gfibresame

40minutessame

Tempura, home style.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)250 g large prawns, peeled, tails on

Sweet potato1 small, in thin rounds

Brinjal (eggplant, aubergine)1 small, in slices

Button mushrooma handful

Maida (all-purpose flour, plain flour)¾ cup plus extra for dusting

Cornflour (cornstarch)2 tbsp

Egg1, cold

Water160 ml ice cold for batter, 120 ml for dip

Cooking oil (vegetable oil)for deep frying (about 5 tbsp absorbed)

Salta pinch

Kombua small piece

Bonito flakesa small handful

Soy sauce2 tbsp

Sugar2 tsp

Radish (daikon radish, mooli)a piece, finely grated

Method

5 steps

1Make the dip: simmer 120 ml water with kombu and bonito for 2 minutes, strain, add soy and sugar.
2Make small cuts on the belly of each prawn and press flat so they stay straight. Pat everything very dry and dust with flour.
3Heat oil to about 175°C. Beat the egg into the ice water, then add flour and cornflour and stir only a few strokes.
4Dip pieces in batter and fry a few at a time, vegetables 2 to 3 minutes, prawns 1 to 2 minutes, until pale gold and crisp.
5Drain on a rack and serve at once with the dip, grated radish and salt.

Serve it like this

Arrange on paper on a tray or plate, prawns leaning on vegetables, with dip, grated radish and a little salt in small dishes. Serve in batches as they fry.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Prawn and vegetable tempura

Make it your way

Ingredients

Method

Prawn and vegetable tempura

Make it your way

Ingredients

Method

Make it a meal