Ingredients
for 2-3person
4 prawns, 2 slices of lotus root, 2 slices of pumpkin, maitake mushroom, Japanese basil, soft-wheat flour, canola oil, salt, [batter: 1/2 egg, 150ml cold water, 80g soft-wheat flour], [sauce: 200ml Japanese soup stock, 40ml soy sauce, 40ml sweet rice wine], Japanese white radish, ginger
How to make
- Remove shells from prawns except prawn tails and remove back veins. Wash prawns in 1.5% salt water. Make 4-5 cuts in ventral side of prawns to straighten them.
- Dust the prawns, lotus root, pumpkin, maitake mushroom and Japanese basil (only one side) with flour.
- Make the sauce. Put ingredients of sauce in a pot and bring it to a boil. Put the sauce in a small bowl with grated radish and grated ginger.
- Make the batter. Beat an egg and mix with cold water in a bowl. Add shifted flour and mix them by beating (don’t stir around) with a whisk.
- Dip prawns and vegetables in the batter.
- Fly them in a 170℃ oil until the bubbles from fried foods become smaller.
- Serve them and eat dipping them in the sauce.
Ideas for replacement of ingredients
・Ingredients suitable for Tempura→eggplant, green pepper, sweet potato, burdock, carrot, chicken, squid