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Recipe from: 10/1/1993 12:00:00 AM
Ingredients 20
Servings 4


  • 8
  • 1
  • 400
    kingklip fillet
  • 1
    medium aubergine
  • 12
    green beans
  • 1
    medium sweet potato
  • 4
    fresh button mushrooms
  • flour for coating
  • oil for deep frying
  • 250
    stock (dashi or chicken)
  • 85
    soy sauce
  • 60
  • fresh ginger, grated
  • fresh radish (preferably Chinese), grated
  • 1
  • 250
    iced water
  • 125
    cake flour
  • 125
    self-raising flour


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.

Read more on: fish/seafood  |  deep-fry

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