Tempura

Ideas
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (18)

8.00 prawns
1.00 calamari
400.00 g kingklip — fillet
1.00 aubergine — medium
12.00 green beans
1.00 sweet potatoes
4.00 button mushrooms
flour — for coating
oil — for deep frying
DIPPING SAUCE
250.00 ml stock — dashi or chicken
85.00 ml soy sauce
60.00 ml mirin
fresh ginger — grated
radishes — grated
BATTER
1.00 eggs
250.00 ml water — iced
125.00 ml flour — cake
125.00 ml flour — self-raising
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Method:

1. Prepare fish and vegetables for tempura. Prawns: remove heads, shells and mud veins, leaving tail intact. A few cuts across underside will prevent curling. Squid: open out flat and score diagonally across. Cut into rectangles 7 cm x 4 cm. Kingklip: cut diagonal pieces across, about 7 cm x 4 cm. All fish must be completely dried and lightly coated with flour. Eggplant: cut into 1 cm slices. Place in cold water for 10 minutes. Green beans: wash and trim ends, leave whole. Sweet potato: peel and slice into 1 cm slices. Place in cold water for 10 minutes. Button mushrooms: wipe clean and leave whole. All vegetables must be completely dried and lightly coated with flour.
2. Place dipping sauce ingredients (except for ginger and radish) into a small pan, set aside.
3. Heat oil in a large pan (at 165 ºC for vegetables and 180 ºC for fish).
4. Prepare the batter by mixing egg, water and flours together. Add a few ice cubes to keep batter cool.
5. Dip ingredients into batter, shake off excess batter and fry, turning a few times. Do vegetables first, then fish. Do not fry too many ingredients at the same time, as this will lower the temperature of the oil and make the tempura soggy.
6. Place dipping sauce on the heat and bring to the boil. Add grated ginger and radish to dipping sauce once the meal begins (optional). Serve immediately.



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