Tempura

Renowned as one of Japans national dishes, tempura gained popularity in the 1770s as a snack food sold at street stalls.

The ingredient of Tempura

• 3 4 cup 115g plain flour
• 1 4 cup 35g cornflour
• pinch of bicarbonate of soda
• 1 egg lightly whisked
• 1 cup 250ml soda water chilled
• vegetable oil to deep fry
• plain flour extra to coat
• 1 carrot peeled diagonally sliced
• 1 4 butternut pumpkin peeled seeded thinly sliced
• 1 red capsicum quartered seeded
• 1 small eggplant thinly sliced
• 1 bunch asparagus trimmed
• 300g green king prawns peeled deveined leaving tails intact
• light soy sauce to serve
• wasabi to serve

The Instruction of tempura

• sift the flour cornflour and bicarbonate of soda in a medium bowl make a well in the centre add the egg and soda water and use chopsticks to gently whisk until just combined do not overmix the mixture should be lumpy place the bowl in a larger bowl filled with iced water
• add enough oil to a large saucepan to reach a depth of 6cm place over high heat to test when oil is ready a cube of bread turns golden brown in 10 seconds
• place extra flour on a plate dip the vegetables in the flour to lightly coat dip one quarter of the vegetables one at a time into the batter shake off any excess deep fry for 2 3 minutes or until golden brown and tender
• use a slotted spoon to transfer to a plate lined with paper towel repeat with remaining vegetables dip prawns in the extra flour to lightly coat dip prawns in the batter one at a time then deep fry for 3 4 minutes or until golden brown and cooked through
• place vegetables and prawns on a serving platter serve immediately with soy sauce and wasabi if desired

Nutritions of Tempura

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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