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Tendon
Serves 4 Starters and mains
Ingredients
- 8 large raw prawns
- 1/4 white sweet potato
- 1/2 green pepper
- 1/2 aubergine
- vegetable oil, for deep-frying
- 4 bowls of cooked rice
- 1 sheet nori seaweed, shredded
For the sauce
- 2 handfuls katsuobushi (dried bontio flakes)
- 100ml soy sauce
- 100ml mirin
- 2tbsp raw demerara sugar
- 4cm x 4cm piece kombu seaweed
- 360ml water
For the tempura batter
- 1 egg
- 125ml very cold water
- 75g plain (all-purpose) flour
Method
Place all the sauce ingredients in a saucepan and bring to the boil. Cook on a low heat for 15 minutes, then strain. You can keep this sauce in the refrigerator for
up to 3 weeks.
For the tempura batter, break the egg into a large bowl. Mix well with the water, then add the flour and lightly mix, leaving it slightly lumpy – this makes for a crispy batter. Set aside in the fridge.
Peel and devein the prawns, leaving the tail intact. Cut along the back and a little along the front so the prawns stay flat when they’re cooked. Cut the sweet potato into 6mm slices, and the pepper and aubergine into 4 pieces. Heat the oil in a saucepan to 170C/325F. Dip the vegetables in the batter and deep-fry until golden and cooked through, then drain on paper towels. Raise the temperature of the oil to 180C/350F. Holding the prawns by their tails, dip them in the batter one at a time and deep-fry until golden and just cooked, then drain on paper towel.
Serve the rice in large individual bowls, dressed with 1tbsp of the sauce. Place some shredded nori and the tempura on the rice, then drizzle over another 2tbsp of the sauce.
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