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Prawn and vegetable tempura
Serves 4 Starters and mains
Ingredients
- 12 large prawns, peeled and deveined
- mixed vegetables (aubergine, courgette, mushroom, broccoli, sweet potato, green pepper), sliced, allow two slices of each per person
- 100g tempura flour
- 160g water
- vegetable oil, for deep frying
To serve
- tempura sauce
Method
Prepare the peeled prawns. Make small cuts across the body to straighten out. Next, wash in a bowl of salted water then rinse with fresh water several times until clean. Dry on kitchen paper, and finally put them cut side down on a chopping board and push down to flatten. This prevents the prawns from curling up when deep frying.
Mix the tempura flour with water. Heat up the oil to 180ºC/350ºF. When the oil is ready, dip the prawns and vegetables in the batter and start frying. There will be noise and large bubbles at the beginning of frying. When it gets quieter, it means they are cooked. Vegetables take approximately 30 seconds and prawns around 50 seconds to cook.
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