Tempura (battered seafood and vegetables)

Name: Tempura (battered seafood and vegetables)
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 large prawns, peeled with tails left on; 1 small aubergine, sliced; 1 sweet potato, cut into 0.5 cm rounds; 1 bell pepper, cut into strips; 8 shiitake or button mushrooms; For the batter: 100 g plain flour + 2 tbsp cornstarch; 200 ml ice-cold soda water; 1 egg yolk; oil for deep-frying; For the dipping sauce: 200 ml dashi, 3 tbsp soy sauce, 3 tbsp mirin; grated daikon and ginger

Time: 35 min4 servingsapprox. 380 kcal / serving (estimated)approx. 14 g protein / serving

Tempura (天ぷら) arrived through Portuguese missionaries in the 16th century, but Japanese cooking perfected it: prawns and vegetables fried in a thin, ice-cold batter get a thin, airy, crisp, almost translucent crust. Best fresh, with a dipping sauce.

Tempura (battered seafood and vegetables) (illustration)

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Method

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Bring the dashi, soy sauce and mirin to the boil for the dipping sauce, simmer for 1 minute and keep warm.
Make cuts across the belly of the prawns and straighten them; prepare the vegetables and dry them.
Mix the egg yolk with the ice-cold soda water, add the flour and stir with only 5–6 strokes of a fork; leave lumps.
Heat the oil to 170–180 °C; dip each item into the batter one by one and slip it into the oil.
Fry in batches for 2–3 minutes until pale golden and crisp (tempura should not turn dark brown).
Drain on a rack and serve at once with the dipping sauce, grated daikon and ginger.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Use an ice-cold batter and do not overmix: this makes it airy and crisp.
Frying in small batches keeps the oil temperature up.
Keep it on a rack, not kitchen paper, so it does not steam.
Eat at once.

Frequently asked questions

Why is my tempura heavy?

The batter was overmixed, not cold enough, or the oil was cold.

In the oven?

Not suitable; the thin batter runs off.

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