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150 g king prawns (shrimps)
¼ piece of yam
¼ piece of sweet potato
¼ piece of eggplant
¼ piece of green capsicum
Seasoning:
A 120 g Tempura flour, 200 cc
water
B 1 tablespoon Tempura flour
C 2 tablespoons Tempura Sauce, 1
tablespoon mashed radish
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Method:
Mix seasoning A into batter; pare and
sliced yam, steam until cook, dish out; pare sweet potato; remove the
stems of eggplant and capsicum, slice all. Shelled and
wash the prawns, cut few lines on the body and then straighten, dip in
seasoning B. Heat half wok of oil, coat all vegetables in batter
and deep fry until cooked, dish out and drain, then coat prawns with
batter and deep fry until golden brown. Place paper towel on
plate before putting in all fried ingredients, serve hot with
seasoning C.
Tips: Tempura must serve
hot, if using seafood, it is better to deep fry them later then
vegetables. Remove any bits of batter floating during deep
frying to keep the oil clear and ready for further usage.
Average oil temperature at 180°C, deep fry until
ingredients float on the surface, then dish out. This is a vital
step, practice a few times, you will be able to control the
crispiness.
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