• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • Tempura batter:
  • 250ml ice-cold water
  • 1 egg
  • A few ice cubes
  • 1/4 tsp bicarbonate of soda
  • ¾ cup plain or tempura flour
  • Any seafood or vegetable of your choice
  • 2-3 prawns, shelled leaving tails intact
  • Fish fillet, sliced thinly into bite-sized pieces
  • Cauliflower, cut into florets and parboiled in hot water for 30 seconds, then drained
  • Lotus root, cut at a slant, parboiled in hot water mixed with a little vinegar

Instructions

  1. Put ice-cold water and ice-cubes in a mixing bowl. Break in the egg and beat until frothy. Add bicarbonate of soda and flour and beat until just mixed. (Do not over-beat.) Batter should look lumpy and not too thick. If it is too thick, add a little more ice-cold water.
  2. Arrange all the seafood and vegetables on a tray or plastic container and place covered in the refrigerator to chill until serving time.
  3. Just before serving, dip the pieces of chilled food, one at a time, into the tempura and deep-fry in hot oil. Do not overcrowd the wok as it´s important to keep the temperature of the oil at a moderately high level to achieve good results. The pieces of seafood and vegetables should be fried in the hot oil for about a minute. Serve immediately with ready-to-use tempura sauce.

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