This is a classic tempura recipe that you can do at home. The trick is to keep the batter ice-cold and lumpy to ensure a crispy and light crust. You can also try using other ingredients like sweet potato, mushroom or eggplant. Serves 4. Recipe by Mervyn Pha
Ingredients: Tempura batter: 500g tempura flour 700ml Ice water 1 egg Tempura sauce: 400ml water 100ml Yamasa soyu 100ml mirin Other ingredients: 12 tiger prawns 1 white radish (skin off), grated
Method: Preparing the prawns 1. Peel off the shell and head, leaving the tail portion on. Remove the intestinal tract along its back if required. 2. Cut several shallow slits at the bottom of the prawns (at the legs area).
3. Using your fingers, massage and press the top of the prawns (you should feel a breaking sensation). Take care not to break too much and split the prawn. This will prevent the prawns from curling up during frying.
Preparing the tempura batter: 1. Whisk the egg and ice water together in a mixing bowl. 2. Add the tempura flour (leave some for dusting the prawn). 3. Lightly stir with a pair of chopsticks (the batter should be slightly lumpy). Preparing the Tempura sauce: 1. Pour the water, Yamasa soyu and mirin into a saucepan. 2. Bring to near boiling and remove from the heat.
Frying techniques: 1. Heat up oil to 180ْC (you can test by dripping some drops of batter, it should float up quite quickly). 2. Coat the prawns lightly with the remaining flour before dipping into the batter. 3. Slowly place the prawns into the oil starting with the head to the tail. 4. Sprinkle some tempura batter on the prawn to create a nice coating.
5. Cook to golden brown and crispy, remove from oil and drain away excess oil. To Serve: 1. Serve the tempura in a small plate, with some grated white radish and the hot sauce at the side.