Japanese Tempura

Ingredients

• 300g prawns, peeled (tail on)
• 200g mixed vegetables (sliced sweet potato, courgette, mushroom, broccoli, aubergine)
• For batter: 200g flour, 1 egg yolk, 300ml ice-cold sparkling water (or plain), pinch salt
• Oil for frying
• For tentsuyu dip: 200ml dashi, 3 tbsp soy sauce, 3 tbsp mirin, 1 tbsp sugar — simmered 5 min
• Grated daikon, grated ginger

Instructions

1. Heat oil to 175C.
2. Whisk batter just until combined — lumpy is correct.
3. Pat ingredients dry; dust lightly in flour.
4. Dip in batter; fry 2-3 min until crispy and pale gold (not deeply browned).
5. Drain.
6. Make dip; serve warm with daikon and ginger.
7. Eat immediately.

Serving suggestions

• Dip in tentsuyu.

Storage & reheating

Make to order.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions