|
Method
1. Add two-and-a-half tablespoons of soy sauce, 3 tbsps of
mirin and half a cup of bonito flakes to one cup of water.
Bring to the boil and strain out bonito flakes. This will
be the dipping sauce for the tempura.
2. Slice vegetables
3. Peel prawns and make incisions along belly to stop them
curling up when being fried. Also chop off tail to avoid excess
water contained inside making the oil spit when frying.
4. Score squid and wipe off excess water, again to avoid spitting
5. Make batter by adding one egg to three cups of chilled
water. Add a pinch of baking soda to help make it crispy and
mix being careful to leave the mixture lumpy to create a nice
texture for the tempura batter
6. Dip vegetables in the batter before the fish to avoid making
everything taste of fish
7. Heat oil to 160 degrees Celcius for vegetables and 170
degrees for fish
8. Put vegetables in oil first because they take longer to
cook
9. Cooking time is measured in seconds rather than minutes
but should be ready when oil turns golden
10. Grate daikon radish and ginger and add to dipping sauce
|
