Recipe: Japanese Tempura
Ingredients
300g sweet potato
300g prawn cutlets
Or use your favourite vegetables & seafood
Koromo (batter)
1 egg, beaten
1 cup cold water
2 tbs dry white wine
1 cup plain flour
Combine all ingredients & mix well
Tentsuyu (tempura sauce)
1 tbs dashi no moto
2 tbs mirin (alternative option - sugar)
2 tbs sake (or dry white wine)
1/4 cup soy sauce
Freshly grated ginger root to taste
Add dashi no moto to 1 cup of water & boil for 2 to 3 minutes
Add in all other ingredients & cool to room temperature
Cut potato & seafood into small pieces
Heat vegetable oil (appox 1litre) to 340F or 360F
Dip potato & prawns in the batter and place into the oil until light golden brown
Place on paper towel to absorb oil
Serve immediately with Tentsuyu
Note: Dashi No Moto, Mirin & Sake can be purchased from Asian grocery
Recipe by Orient Express
