Recipe Ingredient
- Tempura batter:
- 250ml ice-cold water
- 1 egg
- A few ice cubes
- 1/4 tsp bicarbonate of soda
- ¾ cup plain or tempura flour
- Any seafood or vegetable of your choice
- 2-3 prawns, shelled leaving tails intact
- Fish fillet, sliced thinly into bite-sized pieces
- Cauliflower, cut into florets and parboiled in hot water for 30 seconds, then drained
- Lotus root, cut at a slant, parboiled in hot water mixed with a little vinegar
Instructions
- Put ice-cold water and ice-cubes in a mixing bowl. Break in the egg and beat until frothy. Add bicarbonate of soda and flour and beat until just mixed. (Do not over-beat.) Batter should look lumpy and not too thick. If it is too thick, add a little more ice-cold water.
- Arrange all the seafood and vegetables on a tray or plastic container and place covered in the refrigerator to chill until serving time.
- Just before serving, dip the pieces of chilled food, one at a time, into the tempura and deep-fry in hot oil. Do not overcrowd the wok as it´s important to keep the temperature of the oil at a moderately high level to achieve good results. The pieces of seafood and vegetables should be fried in the hot oil for about a minute. Serve immediately with ready-to-use tempura sauce.
