Crispy Tempura – Ebi, Brinjal & Sweet Potato

Tempura Set.jpg Crispy Brinjal.jpg Crispy Ebi.jpg

Tempura Batter
1 large egg
200 ml ice water
200 ml All Purpose flour
50 ml rice flour
(Shift flour into a large bowl, add the egg into ice water, whisk the egg mixture vigorously and discard the form on the surface. Slowly pour the egg mixture into the flour and mix the batter but do not over mix. Keep the batter cold all the time.

Tempura Sauce
200 ml Dashi
3 tbsp light soy sauce
2 tbsp mirin
2 tsp sugar
2-3 inch daikon, grated and squeeze the liquid out.
(Combine dashi, soy sauce, mirin and sugar in a small saucepan and bring to boil. Lower heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside. Add the grated daikon into the sauce.

Ingredients
15 big prawns
Vegetable oil + 1 tsp of sesame oil for deep frying
1 brinjal – sliced thinly
1 sweet potato – sliced thinly
Corn flour

Method
1) Shelled and deveined the prawns with tail intact. Make a couple of slits underside. Hold the prawns with both hands and bend it backwards (belly up) to make it straight. Straighten the prawns as much as possible. Dust the prawns with corn flour and coat with batter.
2) Dust the brinjal and sweet potato with corn flour and coat with batter. Deep fry prawns and vegetables in small batches until crisp and golden brown. Fry in small batches and do not over crowd.
3) Serve hot with tempura sauce.

 

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