1 sheet nori
8 large raw prawn (shrimp) tails
175g whiting or monkfish fillet, cut into
fingers
1 small aubergine (egg plant)
4 spring onions (scallions), trimmed
6 shiitake mushrooms, fresh or dried plain
(all purpose) flour, for dusting
vegetable oil for deep frying
fine salt, to sprinkle
5 tbsp soy, or Tamari sauce, to serve
Batter
2 egg yolks
300ml iced water
225g plain (all purpose) flour
1/2 tsp salt
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Method :
Cut the nori
into 12mm strips, 5cm or 2in long. Moisten one end of the nori with
water, and wrap around the tail end of each prawn (shrimps). Skewer the
prawns (shrimp) through their length to straighten them. Skewer the
fillets of white fish and set aside. Slice the aubergine (egg plant)
into neat sections, sprinkle with salt, layer on a plate and press
lightly with your hand to expel the bitter juices. Leave for 20-30
minutes, then rinse under cold water. Dry well and place on bamboo
skewers. Prepare the other vegetables on skewers and set aside. The
batter should be made just before it is used. Beat the egg yolks and
half the iced water together in a bowl, sift in the flour and salt and
stir loosely with chopsticks without mixing into a dry paste. Add the
remainder of the water and stir to make a smooth batter. Avoid over
mixing. Heat the vegetable oil in a deep fryer or wok, fitted with a
wire draining rack, to 350F. Dust the fish and vegetables in flour, not
more than 3 at a time. Dip into the batter, coating well, then fry in
the hot oil until crisp and golden, for about 1-2 minutes. Drain well,
sprinkle with fine salt and drain on kitchen paper before serving with a
soy or Tamari dipping Sauce.
Tempura is
one of the few dishes brought to Japan from the West. The idea came via
Spanish and Portuguese missionaries who settled in southern Japan in the
late sixteenth century.
De-veining
Prawns (Shrimp)
All raw
prawns (shrimp) have an intestinal tract that runs just beneath the
outside curve of the tail. The tract it not poisonous but can taste
unpleasant. It is therefore best to remove it.
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Peel the
prawn (shrimp) tails leaving the tail part attached.
-
Score each
prawn (shrimp) lightly along its length, exposing the tract. Remove the
tract with a small knife.
Serves 4 - 6
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