Tempura

This is a recipe for amazingly crunchy and easy tempura batter. 

• 120g plain flour
• 120g potato starch (corn flour can be used instead)
• 1 egg yolk
• 300ml cold sparkling water
• 1 tablespoon of additional flavourings (sesame seeds, seaweed, herbs, spices), optional
• Selection of vegetables and/or prawns

1. Combine the two flours in a bowl
2. Add the flavourings if using followed by the yolk
3. Start adding the water and combine with a pair of chopsticks
4. Preheat oil for deep frying to 180C
5. Dip the vegetables and/or prawns into the batter and carefully lower into the hot oil
6. Fry until the batter is crispy and everything is cooked

Ideas for frying:

Broccoli – 2-3 minutes
Enoki mushrooms – 2-3 minutes
Shiitake mushrooms – 3-4 minutes
Prawns – 3-4 minutes
Lotus root, sliced – 2-3 minutes
Sweet potato, sliced – partially cooked in salted boiling water (dried), 4 minutes
Aubergine, sliced – partially cooked by frying in a hot pan (dried), 3 minutes
Courgette, sliced – 3-4 minutes
Samphire – 2-3 minutes
Large shiso leaves – 1-2 minutes

Dipping sauces:

Yuzu dipping sauce:
4 tablespoons soy sauce
1 tablespoon Mirin
1 tablespoon black vinegar
1 tablespoon honey
1 tablespoon of sesame oil
1 teaspoon of Yuzu juice
2 garlic cloves, finely grated
1/2 teaspoon of fresh ginger, finely grated
2 spring onion, sliced

Combine all the ingredients and serve

Simple dipping sauce:
60ml soy sauce
30ml rice wine vinegar.
2 garlic cloves, finely grated
1/2 teaspoon of fresh ginger, finely grated
2 spring onion, sliced
2 teaspoons sugar
1 teaspoon sesame oil

Combine all the ingredients and serve