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Recipe

Seafood and vegetable tempura

Jul 31, 2011 2:00pm
  • 25 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Seafood and vegetable tempura
  • 1 cup plain flour, plus extra for dusting
  • 1 cup iced water
  • 2 egg yolks, lightly beaten
  • 1/2 cup vegetable oil for deep-frying
  • 12 medium green prawns, peeled, tails intact, deveined
  • 1 sweet potato, thinly sliced
  • 1/4 cauliflower, cut into florets
  • 100 gram green beans, trimmed
  • 2 baby eggplant, thinly sliced
  • teriyaki sauce, to serve

Method

Seafood and vegetable tempura
  • 1
    Sift the flour into a large bowl. Season to taste. Make a well in the centre of the flour. Gradually whisk in combined chilled water and egg yolks until combined - the batter will be lumpy.
  • 2
    Meanwhile, heat the oil in a wok or a deep saucepan on high. Dust the prawns and vegetables in extra flour, shaking off any excess. Dip in the batter, draining off surplus.
  • 3
    To test if the oil is ready, place a small piece of bread into the oil, if it sizzzles immediately, it is ready. Deep-fry a few prawns and vegetables at a time, turning, for about 2-3 minutes, or until golden. Drain on paper towel. Serve mixed tempura with teriyaki sauce.

Notes

Drop a small piece of bread into the heated oil. If it sizzles immediately, the oil is ready. This dish can be served with rice and miso soup.

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