Battered Fish, Prawns (Shrimps) and Vegetables (Tempura) Recipe



Battered Fish, Prawns (Shrimps) and Vegetables (Tempura) Recipes

Ingredients :

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

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.

  1. Peel the prawn (shrimp) tails leaving the tail part attached.

  2. 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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