Consuming Passions - Worldwide Events Managers

Vegetable and Prawn Tempura

Serves: 4-6

Notes

There’s a very good chance that this classic of Japanese cuisine could have originated in Spain and taken to Japan by missionaries in the 16th century. Vegetables, seafood and/or meat are coated in a light batter and deep fried. Terrific served with a dipping sauce. Unlike with pancakes, the batter is best made just before cooking.

Ingredients

• 2 or 3 small zucchinis cut into sticks
• 1 capsicum, flesh cut into sticks
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 or 3 small carrots cut into strips
• A dozen or so prawns, shelled and de-veined
• Cornflour
• Oil for deep-frying

Wash and dry vegetables and prawns. Dust with cornflour just before cooking.

Dipping sauce:

• 300ml chicken stock or dashi (Japanese soup stock)
• 2 Tbsp mirin (sweet Japanese rice wine)
• 2 Tbsp soya sauce
• 2 tsp sugar
• 2 tsp fish sauce
• 1 tsp minced ginger

Mix ingredients in a pan, bring to the boil and simmer to reduce mixture to a smooth syrup.

Batter:

• 1 cup self-raising flour
• ¼ cup cornflour
• 1 large egg yolk
• 300ml iced water
• Pinch salt

Mix flour and cornflour together. Mix egg yolk and iced water. Quickly beat into flour mixture. (Refrigerate if not using immediately.)

Method

Put plenty of oil in a large saucepan or wok. Heat up to 180ºC (a piece of bread dropped in should quickly come to the surface and start cooking frantically). Toss the cornflour-dusted ingredients in the batter, a few pieces at a time and deep fry a few pieces at a time. Remove when golden brown with tongs or slotted spoon. Drain on paper towel. Serve with dipping sauce.