Tempura (Mixed)

Name: Tempura (Mixed)
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 8 Prawns, peeled with tail on; 300 g Assorted vegetables (sweet potato, pumpkin, eggplant, green bean, shiso); 120 g Cake / low-protein flour, plus extra for dusting; 1 Egg; 240 ml Ice-cold water; to fry Oil for deep-frying; to serve Tentsuyu (dashi, soy, mirin) and grated daikon

Prawns and vegetables in a barely-mixed, ice-cold batter, deep-fried into a lacy, feather-light crust and dipped in warm tentsuyu.

Pinagmulan

Recipe ni Japanese tempura-ya · 🏺 Traditional

Japanese / 日本の天ぷら — Tempura is seafood and vegetables in a light batter, deep-fried until crisp. The batter-and-fry method is widely traced to Portuguese missionaries and traders during 16th-century Nanban contact, after which Japan made the technique its own.

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Panoorin habang niluluto · 3 na video

Sudachi | Japanese Recipes | Yuto Omura [Haruma Recipe]Japanese Food Recipes in English Kitchen Draft

⏱ 45 min🍽 4 na serving🔥 450 kcal🇯🇵 Japan

PescatarianWalang gatas

Mga hakbang

Score the belly of each prawn and press gently so they stay straight; slice the vegetables into even pieces and pat everything dry.
Whisk the egg into the ice water, then tip in the flour and stir with only a few strokes — leave the batter lumpy and never overmix.
Dust the ingredients lightly with flour, dip them in the cold batter, and slip them into oil held at 170–180°C.
Fry in small batches until the coating is pale, crisp and set — don't crowd the pan or let it turn brown.
Lift onto a rack and serve at once with warm tentsuyu and grated daikon, or simply a pinch of salt.

💡 Mga tip

A cold, barely-mixed batter is the whole secret — gluten from overmixing makes tempura heavy and doughy.
Fry the vegetables first and the prawns last so seafood flavour doesn't carry into everything.
Skim stray bits of batter from the oil between batches so they don't burn and darken it.