*Picture is for illustrative purposes only.
Cooking time: 40mins
Ingredients (for 4 persons)
8 tiger prawns
4 fillets of white fish
1/2 squid body sack
1 Japanese eggplant
4 oz (115g) sweet potato
4 fresh shiitake mushrooms
12 green beans
For the tempura batter
1 cup flour
1 egg yolk
1 1/2 cups ice water
For the tempura dip
2/3 cup soup stock
3 tbsp soy sauce
3 tbsp mirin
1 1/2 tbsp sugar
- Carefully shell the prawns, leaving their tails on. Cut a third of each tail off in a diagonal slit.
- Make a shallow cut down the back of each prawn and remove the black intestinal vein.
Make 2 or 3 diagonal slits into the flesh, leaving all the pieces attached. - Cut the eggplant diagonally into long, thick slices.
- Cut the squid into 1 1/4 inch thick strips.
- Peel and slice the sweet potato, and remove stems of the shiitake mushrooms.
- To make the Batter, mix the egg and cold water in a large bowl. Add the flour and mix lightly.
- To make the Dip, put all the ingredients in a saucepan and bring to the boil. Strain.
- Heat vegetable oil to 340 degrees F.
- Dust the prawns lightly with flour and quickly dip them into the Batter, then slowly lower them into the oil. Fry all the prawns, squid and white fish in this way.
- Dip the vegetables straight into the Batter and cook in the same way.
- Dip the beans in small bunches.
