Snow Pea (Mange tout) and Seafood Tempura Recipes

Ingredients :

500g

250g

125g

Batter

1/2 cup

1/2 cup

1.5 tsp

1

200ml

Dipping Sauce

450ml

2 tbsp

1-2 tbsp

1 tbsp

2 tsp

uncooked prawns

snapper fillets

snow peas (mange tout)

oil for deep frying

plain flour

corn flour

baking powder

egg

iced water

dashi

rice wine or dry sherry

Japanese soy sauce

finely grated white radish, for garnish

grated green ginger, for garnish

1. Shell and devein prawns.
2. Skin snapper fillets, check for bones and cut into strips.
3. String snow peas (mange tout) if necessary.
4. To Prepare Batter: Sift flours and baking powder into a chilled bowl.
5. Beat the egg and water together.
6. Pour gradually into flour mixture and whisk gently to combine.
7. Do not over mix.
8. Add one ice cube to mixture to help keep cold.
9. To Prepare Dipping Sauce: Combine dashi, rice wine and soy sauce.
10. Heat gently while frying tempura.
11. Heat oil to 180^oC (350^oF).
12. Dip prawns, fish and snow peas (mangetout) into batter one piece at a time.
13. Drain off excess batter.
14. Cook a few pieces at a time in oil until light golden in color.
15. Drain well on crumpled kitchen paper.
16. Arrange decoratively on a serving plate.
17. Serve hot dipping sauce in individual bowls, with 1 tsp grated radish and 1/2 tsp ginger in each bowl.

Serves 4

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