Recipe Ingredient
- 200g orange coloured sweet potatoes
- 150g lotus roots
- Enoki mushrooms, ends trimmed
- 4 medium prawns, shelled and deveined
- 1-2tbsp plain flour
- Tempura batter
- 1 tbsp corn flour
- 140g plain flour
- 1 tsp baking powder
- 1 egg, lightly beaten
- 240ml chilled beer or
- well-chilled soda water
- Tempura dipping sauce
- l water
- 180ml light soy sauce
- 1 tsp grated ginger
- 40ml mirin
Instructions
- Peel lotus root and slice thinly. Put into water with a dash of vinegar (to prevent discoloration).
- Skin sweet potatoes and slice thinly. Soak in water for 15-20 minutes.
- Break the egg into a bowl and pour in the beer or soda water. Whisk vigorously until frothy then add the sifted flours and baking powder to mix until just combined. Do not over-mix; the mixture should be lumpy.
- Heat oil in a wok, dip sweet potatoes, lotus root, prawns and enoki mushrooms in plain flour, then shake off excess flour.
- Dip into tempura batter and drop them into the oil in batches.
- When they are light golden, remove with a pair of chopsticks. Drain on absorbent paper.
- Fry small amounts at a time; make sure enough time is allowed for the oil to return to the correct temperature before frying the next batch of ingredients.
- Serve tempura with dipping sauce.
- Combine all the ingredients together in a small mixing bowl. Allow the flavours to blend for at least an hour before using the sauce.
