Tempura
Vegetables and prawns in an ice-cold lumpy batter. Whisking it smooth is exactly what must not happen.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Score the prawns three times on the inner curve and straighten them slightly, so they do not curl into rings in the oil.
Combine the dashi, soy and mirin, bring them to the boil and take them off: this is tentsuyu. Serve it with grated daikon.
Heat the oil to 180 °C. Only when it is ready do you mix the batter — not before.
Beat the cold egg into the iced water, tip in the flour and cornflour and stir with chopsticks for five or six strokes. Leave the lumps.
Dust the pieces in dry flour, dip them in the batter and lower them in three or four at a time. Fry ninety seconds to two minutes.
Drain on a rack, never on paper. Between batches skim the floating scraps of batter out of the oil: they burn and taint the flavour.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Yaco* · CC BY 2.0