Name: Seafood and vegetable tempura
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup plain flour, plus extra for dusting; 1 cup iced water; 2 egg yolks, lightly beaten; 1/2 cup vegetable oil for deep-frying; 12 medium green prawns, peeled, tails intact, deveined; 1 sweet potato, thinly sliced; 1/4 cauliflower, cut into florets; 100 gram green beans, trimmed; 2 baby eggplant, thinly sliced; teriyaki sauce, to serve

Seafood and vegetable tempura

Skip to Recipe

Serves 4

Prep

25M

Cook

25M

Total

50M

Ingredients

1 cup plain flour, plus extra for dusting

1 cup iced water

2 egg yolks, lightly beaten

1/2 cup vegetable oil for deep-frying

12 medium green prawns, peeled, tails intact, deveined

1 sweet potato, thinly sliced

1/4 cauliflower, cut into florets

100 gram green beans, trimmed

2 baby eggplant, thinly sliced

teriyaki sauce, to serve

Method

1.Sift the flour into a large bowl. Season to taste. Make a well in the centre of the flour. Gradually whisk in combined chilled water and egg yolks until combined – the batter will be lumpy.

2.Meanwhile, heat the oil in a wok or a deep saucepan on high. Dust the prawns and vegetables in extra flour, shaking off any excess. Dip in the batter, draining off surplus.

3.To test if the oil is ready, place a small piece of bread into the oil, if it sizzzles immediately, it is ready. Deep-fry a few prawns and vegetables at a time, turning, for about 2-3 minutes, or until golden. Drain on paper towel. Serve mixed tempura with teriyaki sauce.

Drop a small piece of bread into the heated oil. If it sizzles immediately, the oil is ready. This dish can be served with rice and miso soup.
Note

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Ingredients

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