Healthy Gourmet Burgers
(July-August 2008)
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| 16/5/2006 |
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Sweet Potato and Lotus Roots Tempura Recipe by Amy Beh
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Ingredients
200g orange coloured sweet potatoes
150g lotus roots
Enoki mushrooms, ends trimmed
4 medium prawns, shelled and deveined
1–2 tbsp plain flour
Tempura batter
1 tbsp corn flour
140g plain flour
1 tsp baking powder
1 egg, lightly beaten
240ml chilled beer or
well-chilled soda water
Tempura dipping sauce
l water
180ml light soy sauce
1 tsp grated ginger
40ml mirin
Method
Peel lotus root and slice thinly. Put into water with a dash of vinegar (to prevent discoloration).
Skin sweet potatoes and slice thinly. Soak in water for 15–20 minutes.
Break the egg into a bowl and pour in the beer or soda water. Whisk vigorously until frothy then add the sifted flours and baking powder to mix until just combined. Do not over-mix; the mixture should be lumpy.
Heat oil in a wok, dip sweet potatoes, lotus root, prawns and enoki mushrooms in plain flour, then shake off excess flour.
Dip into tempura batter and drop them into the oil in batches.
When they are light golden, remove with a pair of chopsticks. Drain on absorbent paper.
Fry small amounts at a time; make sure enough time is allowed for the oil to return to the correct temperature before frying the next batch of ingredients.
Serve tempura with dipping sauce.
Combine all the ingredients together in a small mixing bowl. Allow the flavours to blend for at least an hour before using the sauce.
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