|
4
350-400 g
4-8
8
Batter :
1
200 ml
200 g
Dipping Sauce :
200 ml
55 ml
85 ml |
raw king prawns or 8 medium prawns
whiting fillets
fresh shiitake or button mushrooms
asparagus tips or okra
vegetable oil for deep frying
grated daikon, to garnish
fresh root ginger, to garnish
egg yolk, beaten
ice cold water
plain flour, sifted
dashi
mirin
soy sauce |
|
Method :
Peel prawns, retaining tail shell,
add devein. Make a few slits along the belly to
prevent curling during cooking. Cut whiting fillets into pieces
about 5 cm (2 in) long and roll in plain flour. If mushrooms are large, cut them in
half. Heat oil for deep frying to 170oC
(340oF). Meanwhile, prepare batter : lightly
mix egg yolk with ice cold water and add plain flour at once. Using chopsticks or a fork, very
lightly fold in flour with just 4-5 strokes. The batter should be loosely mixed
but still very lumpy.
Deep fry asparagus tips or okra
without any batter for 2-3 minutes, then drain on a wire rack. Dip mushrooms, prawns (one at a
time, holding by tail) and whiting fillets in batter. Deep fry one at a time in this
order for 1-3 minutes until light golden. Drain them on the rack, then
arrange one quarter of each on absorbent kitchen paper on individual
plates. Boil dashi, mirin and soy sauce in
a pan and pour into small individual bowls. Serve garnished with daikon and
ginger.
Serves 4
#Ads - Get the above cooking ingredients here at discounted price
|
