Japan GrillsHalalFully translated

Vegetable and prawn tempura

Name: Vegetable and prawn tempura
Cuisine: Japan
Ingredients: Large prawns, peeled with tails left on; Mixed vegetables (sweet potato, aubergine, peppers, shiitake mushrooms); 1 cup tempura flour; 1 egg; 1 cup ice-cold water; Oil for deep-frying; Grated daikon radish to serve; Tentsuyu dipping sauce (dashi and soy sauce, with white grape juice as a halal substitute)

Arabic name تيمبورا الخضار والروبيان (Tempura)

Original name 天ぷら

Watch how it’s made

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Ingredients (8)

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Large prawns, peeled with tails left on
Mixed vegetables (sweet potato, aubergine, peppers, shiitake mushrooms)
1 cup tempura flour
1 egg
1 cup ice-cold water
Oil for deep-frying
Grated daikon radish to serve
Tentsuyu dipping sauce (dashi and soy sauce, with white grape juice as a halal substitute)

Method

Beat the egg with the ice-cold water (it must stay cold throughout), then add the flour all at once and stir very lightly and quickly with chopsticks until only just combined (small lumps of unmixed flour are desirable: overmixing develops the gluten and makes the coating hard rather than crisp).
Heat the deep-frying oil to exactly 170–180 °C (the temperature is crucial for tempura’s light texture).
Quickly dip the prawns and vegetables in the cold batter and fry them straight away, without crowding the pan, for just 2–3 minutes until the batter is crisp, lacy and pale (not dark brown).
Drain them on a wire rack (not kitchen paper, which traps steam and kills the crunch) and serve immediately while hot, with warm tentsuyu sauce and grated daikon.