Japanese Tempura - Deep Fried Prawns & Vegetables in Batter
What's The Big Idea?
Deep-fried finger food! Prawns, pepper and pumpkin, all battered and deep-fried and served with a salty dipping suace.
Make up a big bowl to nibble on during the match, but be prepared to make more at half time! The ingredients here are fairly traditional, but you could vary things with some
small pieces of chicken, or other vegetables.
Here's the list of what you need:
- 8 large cooked prawns
- 4oz pumpkin flesh, peeled and cut into ¼ inch slices
- 2 green peppers, deseeded and cut into ½ inch strips
- 1 medium potato, peeled and cut into ¼ inch slices
- 1 small sweet potato, peeled and cut into ¼ inch slices
- Vegetable oil for deep frying
- 1 egg
- 3oz flour
- 200ml bonito soup stock*
- 3½ tablespoons soy sauce
- 1oz sugar
*Bonito stock can be made from flakes or powder, and is also known as dashi
. If you cannot obtain it, use ordinary fish stock.
What To Do
- In a bowl, beat together the egg, 130ml cold water and 2½oz flour
- Dust the prawns and vegetables with the remaining flour
- Meanwhile, in a wok heat the vegetable oil to 170C
- Coat the potato, sweet potato and pumpkin pieces in the batter. Deep fry, turning as necessary, until soft
- Repeat with the pepper and prawns - these won't take as long
- Meanwhile, make the dipping sauce by mixing together the bonito soup stock, soy sauce and sugar in a pan
- Bring to the boil, reduce the heat and simmer for a few minutes. Serve in a separate bowl, and dip the battered items into the sauce