Tempura 天麩羅
How to cook perfect crispy Tempura prawn and vegetables at home. A secret ingredient to make crispy tempura batter & many tips to prepare ingredients.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Prawns
- 4 Slices of purple sweet potato
- 2 Slices of lenkon
- 2 Slices of shiso
- 2 Shiitake mushrooms
- 1 Chikuwa fish cake (*1 optional)
- Oil for deep frying
- 50 g Plain flour
- 75 ml Ice cold water
- 1 tbsp Kewpie mayonnaise
- 1 cup of Water
- 1/2 tbsp Dashi powder
- 1/4 cup Mirin
- 1/4 cup Soy sauce
- 1/4 cup grated daikon
Instructions
- 1
Prepare the prawn and vegetables and set aside. *2
- 2
Place the flour and add icey cold water and mayonnaise. Combine them together briefly (don't over-mix or it will be too gooey).
- 3
Set aside in fridge until all ingredients and oil is ready.
- 4
Fill a deep pan or deep-fryer with vegetable oil and heat until 180c.
- 5
Add each ingredient (prawn & vegetable) to the batter individually to coat them and put them into the oil.
- 6
When the prawn and vegetable is cooked, if you lift them up out of cooking oil with a pair of chopsticks you can feel tiny vibration.
- 7
When the ingredients are cooked, place them onto a plate lined with a paper towel to absorb the excess oil.
- 8
Continue to coat and fry each ingredient until all done.
- 9
Sauce