Sunday, July 17, 2016

Prawn and Veggie Tempura

Tempura is one of those dishes that you have probably assumed can only taste good at a restaurant. Guess again! This is nearly a fool-proof recipe from the God himself (that would be Mark Bittman in case you had forgotten!)

Simple, easy, quick and delicious! Yes, it does require a lot of oil. So it is not something that happens very often in my kitchen. But it sure is worth it!

The assortment of veggies listed below leaves out any of those that require a parboil before frying - carrot, sweet potato, yam - so feel free to add them in if you want to. I find easy is better.

I have tried beer battered tempura but find that Bittman is right on this recipe - light but crispy. It allows the flavor o the vegetables to shine.

Prawn and Vegetable Tempura (from Mark Bittman's recipe)
(serves 2-3)

3-4 prawns per diner, shelled and deveined
assortment of vegetables cut in bite size pieces
 - broccoli florets
 - cauliflower florets
 - green beans
 - asparagus
 - button or cremini mushrooms (or cut a portabello into bite size pieces)
 - green onion
 - summer squash

1/2 cup flour plus more for dredging, about 1 cup
    (I used spelt; use only 2/3 cup water if using spelt)
1 cup ice water (you will only use the water not the ice, so make sure you have a full cup)
2 egg yolks
oil for frying (about 3 cups)

Dipping Sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
green onion cut very fine

In a deep bottom pan heat oil until it reaches 350 degrees. Combine water, yolks and flour and whisk well; it will be a slightly lumpy batter. Dredge veggies and prawns in flour and then dip in the batter and fry immediately. Take care to not over crowd when frying; each piece should have at least 1/2 inch space between its neighbor. I found it was fine to dredge veggies or prawns in flour and set aside but only dip in the wet batter just before frying. Keep fried items warm in the oven or serve as you fry. Combine dipping sauce ingredients and serve in mini bowls.


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