Prawns Easy Asian

Mixed vegetable and prawn tempura

Name: Mixed vegetable and prawn tempura
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: Sunflower oil, to deep-fry; 12 large green prawns, peeled (tails intact), deveined; 150g mixed vegetables (such as baby carrots, asparagus, broccoli, shiitake mushrooms or baby zucchini), cut into bite-size pieces if large; Chives, to garnish; 150ml prepared instant dashi stock; 2 tbs each mirin* and light soy sauce; 1 egg yolk; 350ml ice-cold water; 200g plain flour

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by delicious. team

delicious. team

Oct 09, 2015

Nobu Matsuhisa proves that a crisp tempura coating can make any vegetable taste better.

Sunflower oil, to deep-fry
12 large green prawns, peeled (tails intact), deveined
150g mixed vegetables (such as baby carrots, asparagus, broccoli, shiitake mushrooms or baby zucchini), cut into bite-size pieces if large
Chives, to garnish

Dipping sauce

150ml prepared instant dashi stock
2 tbs each mirin* and light soy sauce

Tempura batter

1 egg yolk
350ml ice-cold water
1 1/3 cups (200g) plain flour or potato flour (for added crispness)

Method

1.

For the dipping sauce, place all the ingredients in a small pan, bring to a simmer over medium heat, then turn off the heat. Cover to keep warm.
2.

For the batter, mix the egg yolk and iced water together in a bowl, then fold in flour until combined; the batter should be a little lumpy rather than smooth. Set aside.
3.

Heat 8cm of oil in a deep saucepan or wok to 170°C (or when a cube of bread sizzles as soon as it’s added to the oil). Rinse the prawns, then pat dry with paper towel. In 2 batches, dip the prawns into the batter, then fry for 1-2 minutes until they’re golden brown. Remove with a slotted spoon and drain on paper towel. Repeat with the vegetables.
4.

Serve the tempura immediately with the warm dipping sauce, garnished with chives.