LOCATION: Recipes >> Asian >> Tempura 02
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Tempura 02
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Tempura
4 servings
12 medium prawns
4 red snapper fillets, or any small white meat fish fillets
4 green peppers
2 Japanese eggplants or 1 ordinary eggplant
4 large shitake mushrooms
2 eggs
1 1/2 cups of iced water
2 cups of sifted all purpose flour
1 3/4 cups of dashi stock
1/3 cup of soy sauce
1/3 cup of mirin (Japanese vinegar)
Break the eggs in a large and well chilled bowl and add the cold
water. Add the sifted flour and stir lightly with chopsticks. There
should be lumps of dry flour in the batter. Never mix well.
Heat up oil for deepfrying. Dip the all ingredients in the batter;
they should be well covered by the batter. Deep fry them until
golden brown. Tempura should be eaten immediately after frying.
Dip the tempura in Tempura sauce (could be bought ready made in
many grocery stores) and eat with rice.
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