Tempura Recipe

Tempura Recipes

Ingredients :


350-400 g






Batter :


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




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

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