Tempura

Ingredients

• Large prawns, peeled with tail on 8
• Sweet potato, sliced 100 g
• Eggplant, sliced 1 small
• Green beans 8
• Cake flour 120 g
• Egg 1
• Ice-cold water 200 ml
• Oil for deep-frying 700 ml
• Dashi for dipping sauce 200 ml
• Soy sauce and mirin 2 tbsp each

Instructions

1. 1

   Score the underside of the prawns so they stay straight while frying.

2. 2

   Heat the oil to 180 C.

3. 3

   Beat the egg into the ice water, then lightly whisk in the flour, leaving the batter lumpy.

4. 4

   Dip each piece into the batter and let excess drip off.

5. 5

   Fry vegetables and prawns in small batches for 2-3 minutes until pale gold and crisp.

6. 6

   Drain on a rack and season lightly with salt.

7. 7

   Simmer dashi, soy, and mirin for the dipping sauce and serve alongside.