Tempura Deluxe

Ingredients (1 Serving)

Pumpkin (40g) 

 

Lotus Root (40g)

Eggplant (1pc)

Shiitake Mushroom (2 portion)

Shiso Leaves (2pcs)

Kisu (Fish) (2pcs)

Prawns (2pcs)

Vegetable Oil (300ml)

Brine (500ml)

Vinegar ( ½ Tbsp)

Water (490ml)

Cold Water (160ml)

Yamamori Tsuyu (Soba & Udon) (50ml)

Yamamori Tempura Mix Powder (50g)

 

Method:

  • Shell and devein the prawns but leave the tails on. Clean them with brine. Trim the prawn tails into a feathered shape and gently press out any moisture with the flat of knife. To stop the prawns curling, make 3-4 deep incisions along the belly and hold each belly side up, then band over to stretch the tendon.
  • Remove the excess water from Kisu (Fish) with kitchen paper.
  • Prepare the vegetables.
    – Cut the pumpkin into 1 cm thick round slices.
    – Remove the stem of mush room. Make a cross-shape incision on each mushroom caps.
    – Cut eggplant into quarters lengthwise, and then cut each piece in half crosswise, make a few cuts at
    one end of each piece and spread out like a fan. Soak in cold water to eliminate bitterness, and wipe
    moisture away thoroughly.
    – Peel the lotus root, cut into 0.8 cm thick round slices. Soak into water mixing with rice vinegar and wipe
    moisture away thoroughly.
    – Rince the Shiso leaves in cold water and remove the excess water.
  • Prepare the dipping sauce, putting 100ml of water in a bowl with 50ml of Yamamori Tsuyu (soba&udon) and keep in the refrigerator.
  • Grate the radish and ginger into a sieve placed over a bowl to lightly drain.
  • Prepare the batter in 2 batches – the first for vegetables and the second for seafood. Sift the flour before mixing. In a mixing bowl, pour in the cold water, then add the Yamamori Tempura Mix Powder all at once, stir briefly, do not over-mix as the batter will become sticky and the coating will turn out oily and heavy. Place the mixing bowl on the ice bowl.
  • Fill a deep frying pan with oil to about 3-4 cm deep. Heat to 160-170 degree Celsius. To test the oil temperature, drop in a tiny drip of batter-it should sink to the bottom before quickly floating up to the top surrounded by tiny bubbles.
  • Dust the eggplant with flour, shaking off any excess. Dip the sliced pumpkin in the batter and slide into hot oil. Deep fry for 1 and a half minutes or until lightly golden and crisp. Remove with a slotted spoon and drain briefly before transferring onto a wire rack placed over a baking tray. Repeat for all the vegetables. Occasionally skim off any bit of batter on the surface of the oil.
  • Increase the oil to 180 degree Celsius and mix the second batch of batter. Lightly dust the prawn and kisu fish and while holding the tails dip into the batter. Deep fry for 2 minutes, or until lightly golden and crisp. Remove with a slotted spoon and drain briefly before transferring onto a wire rack placed over a baking tray. Repeat for all the seafood.
  • Serve with dipping sauce with drained grated radish.

 

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