Prawn Tempura

Recipe

Ingredients

- 8 raw prawns, peeled and deveined with tail still on
- 1 sweet potato, sliced about 0.5cm thick
- 2 squash, sliced about 0.75 cm thick
- 200g tempura batter flour
- 50g flour
- 50ml dashi
- 40ml soy
- 30ml mirin
- 20ml yuzu juice
- 1 tsp cornflour
- oil for frying
- salt to taste
- optional Togarashi for seasoning

Method

1. Start by slicing all the veg. You can use mostly harder veg but you don't want things with too high of water content.
2. For the prawns, make 4-5 small slices on the belly so the prawns stay straight.
3. To make the batter, simply mix the tempura flour (you should be able to find it at most Asian supermarkets) with ice-cold water until you have the consistency of pouring cream. Try not to overmix the batter, small lumps are fine.
4. To make the dipping sauce, add the dashi, soy, yuzu and mirin to a small pot and bring to a simmer. Thicken it by mixing a tablespoon of water with the cornflour before adding it to the simmering sauce and mixing. You don't want a thick sauce just slightly thicker than cold soy.
5. To fry the tempura, get the oil to 160c then dust the veg and prawns in the flour, then into the batter.
6. Fry until crisp. You are looking for just a light golden colour.
7. Remove from the oil and onto a rack, season with salt and Togarashi if you wish (thanks to Steph and Marty for the ones they brought us back from Japan)
8. Enjoy it immediately before it loses its crispiness.

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