Everyone’s favourite and if you haven’t tried it – you are missing out!
Tempura is a popular Japanese dish where seafood and vegetables are deep fried in a light crispy batter.
Common ingredients in traditional tempura include:
- Seafood: Prawn, shrimp, squid, scallop, anago (conger eel), ayu (sweetfish), crab, and a wide variety of fish
- Vegetables: bell pepper, kabocha squash, eggplant, carrot, burdock, green beans, sweet potato, yam, potato, renkon (lotus root), shiitake mushroom, mushrooms, bamboo shoots and okra.
- But you can use most vegetables like courgettes, aubergines are particularly delicious and potato too.
Here’s an easy recipe for a quick tempura treat!
All you need for the batter mix is:
- 1 packet of Japanese Tempura Batter mix
Follow instructions on the back of the batter mix packets. Mix together with chopsticks only for a few seconds. Leave some lumps in the batter to keep it light and crispy.
- 1/2 cup Water
- 1 cup soy sauce
- 3/8 cup Seasoned Rice Vinegar
- 4 tsp White Sugar
- 1/4 cup Spring Onion (thinly sliced)
- Heat a pan and stir in the soy sauce, water, rice vinegar. Add sugar to this concoction and stir until it gets dissolved.
- Before serving, add the spring onion and serve hot.
Then just choose any vegetable and slice medium/thin, and any seafood you like.
Sprinke some of the batter mix onto a plate and coat each ingredient before putting it into the batter
Half-fill a large saucepan or wok with vegetable oil and sesame oil; heat to 180°C (or until a cube of bread turns golden in 30 seconds). When it’s ready, prepare the batter.
Take each ingredient, dust in flour, dip in the batter, then drop into the oil. Repeat: fry in batches for 3-5 minutes each, depending on the vegetable and size/thickness until golden. Drain on kitchen paper and serve with the sauce.
TIP: Make sure the batter is ice cold so that the batter stays light and not chewy.