Tempura (fried seafood and vegetables)

Recipe from: 6/16/1993 12:00:00 AM
Ingredients 18
Servings 4
Time

Ingredients

  • 200
    g
    pumpkin, peeled
  • 40
    g
    carrot, peeled
  • 40
    g
    sweet potato, peeled
  • 40
    g
    green beans
  • 40
    g
    green pepper, seeds removed
  • sunflower oil for deep frying
  • 8
    whiting fillets
  • 8
    prawns, shelled and deveined
  • TEMPURA BATTER
  • 130
    g
    cake flour
  • 1
    egg yolk
  • 375
    ml
    cold water
  • TEMPURA SAUCE
  • 60
    ml
    dashi stock
  • 15
    ml
    low-salt soy sauce
  • 15
    ml
    mirin
  • 10
    g
    ground ginger
  • 20
    g
    ground daikon (white radish)
 

Method

 
Chop pumpkin, carrot and sweet potato into 8 mm pieces. Cut green beans into 3 cm long pieces and thread onto toothpicks, three pieces on each. Cut green pepper into 2 cm pieces. BATTER: Blend all ingredients together. Heat oil to 170 ºC. Dip vegetables in iced water, dry and dip in batter, then deep fry in hot oil for 3 minutes. SAUCE: Mix all ingredients together well. Place vegetables and fish on a plate and serve with sauce, and with ginger and radish as a relish. TOTAL KILOJOULE COUNT: 12 870 kJ (3 075 Cal). A portion: 3 215 kJ (770 Cal).
 

Read more on: deep-fry
 

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