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Tempura Recipe

Tempura Recipe

Ingredients :

    • 60 g (2 oz) all-purpose flour for dredging
    • 1 eggplant, cut diagonally into long, thick slices
    • 120 g (1 cup) pumpkin or sweet potato, peeled and sliced into thin wedges
    • 100 g (3/4 cup) green beans, trimmed
    • 1 small onion, cut in crescents
    • 4 fresh shiitake mushrooms, stems removed
    • 90 g (2/3 cup) fresh or frozen green peas
    • 8–10 prawns, peeled and deveined, with tails intact
    • 4 whitebait, about 60 g (2 oz) each, or white fish fillets, sliced
    • 4 scallops, cleaned and sliced in half horizontally
    • Oil for deep-frying
    • Tempura Dipping Sauce

Batter :

    • 2 egg yolks
    • 500 ml (2 cups) iced water
    • 250 g (2 cups) all-purpose flour

Method :

    1. Put flour for dredging in mixing bowl and set aside.
    2. Heat oil in wok or deep-fryer to 160oC (325oF).
    3. To prepare first batch batter, beat 1 egg yolk with 1 cup ice water in a mixing bowl until smooth. Add 1 cup flour all at once, and stir briefly with chopsticks or a fork until just combined. The batter may be lumpy but should be quite thin. Do not overmix.
    4. Dredge the eggplant, pumpkin, green beans and onion pieces in flour, shaking off any excess. Dip a slice of vegetable into the batter and gently shake off any excess.
    5. Carefully slip vegetables, 5 to 6 pieces at a time, into the hot oil, and cook, turning once, until crisp, about 2 to 3 minutes. Remove from oil with a slotted spoon and drain on a wire rack or paper towels.